A hearty raw cinnamon roll filled with a layer of rawtella, topped with a vanilla frosting, warm rawtella, and crushed hazelnuts.
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Ingredients

CINNAMON ROLL
3/4 cup golden flax seeds (finely ground in a Vitamix)
1/2 cup almonds (finely ground)
1/2 cup cashews (finely ground)
2 teaspoons cinnamon powder
1 teaspoon vanilla powder
4 to 5 tablespoons maple syrup, coconut nectar, or honey
1/2 cup water
2 pinches of sea salt
4 tablespoons rawtella (warmed enough to spread)
VANILLA FROSTING
1 cup young coconut meat
1/2 cup cashews
1/2 cup coconut water
1 vanilla bean (seeds only)
1 teaspoon coconut oil
2 teaspoons cinnamon powder
2 pinches of salt
GARNISH
Hazelnuts (crushed)
Rawtella (melted)

Recipe Directions

CINNAMON ROLL

1. Mix everything together (minus the rawtella) to form a dough ball.

2. Spread the ball onto a non-stick dehydrator sheet into a thin rectangle. Spread rawtella on it.

3. Using the help of your non-stick sheet, roll the thin rectangle into a log. Now, using a serrated knife, cut 1.5 inch pieces.

4. Lay each one side up and dehydrate for 8-12 hours at 105 Fahrenheit.

5. For the frosting, blend everything till smooth.

6. Take each roll, spread a nice layer of vanilla frosting. Top with crushed hazelnuts and a drizzle of rawtella.

Raw Guru's Thoughts

By Raw Guru

A hearty raw cinnamon roll filled with a layer of rawtella, topped with a vanilla frosting, warm rawtella, and crushed hazelnuts.

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