*3 Ingredient Raw Cinnamon Rolls

3 Ingredients are all you need for these decadent treats. Raw cinnamon rolls made with bananas, cinnamon and dates 🍌🍌🍌. I topped some off with a homemade raw coconut whipped cream made from coconut and a dash of coconut sugar. Did I ever tell you how much I love simplicity when it comes to being in the kitchen?! I love it when I only use a few ingredients.
Yield: 4 cinnamon buns (depends on how wide you make the cinnamon buns)
You will need:
Cinnamon Buns:
-12 ripe bananas
-1/2 cup date paste (dates soaking in water and blended together)
-1 teaspoon cinnamon (optional)
Icing:
Option 1:
-1 can full fat coconut milk
-1/2 teaspoon vanilla
Option 2:
-Date paste
-Sprinkle of coconut flakes and cinnamon
Directions:
1. Slice the bananas length-wise into long thin strips (about 3 slices per banana) and allow to dehydrate at 115 degrees for about 6-8 hours, flipping once during dehydration time (they won't be completely dry by the end).
2. Spread some date paste over the bananas and sprinkle with cinnamon
3. Begin rolling the bananas into rolls, adding more bananas to make them as wide as you'd like.
4. Place the cinnamon buns on a dehydrator sheet and spread a bit more of the date paste over top if you'd like.
5. Dehydrate at 115 until they are dehydrated how you like (may take 6-15 more hours). Continue to check on them.
6. In the meantime, to make the coconut whipped cream, open a can of coconut milk and place the can in the fridge overnight.
7. Scoop out the top half of the can which is thick and is mostly made up of the coconut fat.
8. Add a splash of vanilla (or cocoa and agave, etc.) And blend with a  hand mixer until you see peaks form.
9. Store the whipped cream in an airtight container in the fridge until ready to top off your cinnamon buns.
10. Store the cinnamon buns in the fridge and eat cold or allow to sit in the dehydrator to warm up a little.

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