How to || make raw cinnamon rolls
This comes from J.P.'s book This Is Raw! I have my doubts that many people could reproduce his "rawcipes" (as he calls them) with the same results. His love of not only food, but feeding people, is at a level you usually only find in Mediterranean mothers and barbecue chefs from the deep south. But maybe you're one of those people. So you can try. And if you're good at it, buy his book.
This is probably my favorite dessert that he makes.
This could have been the most expensive recipe to develop. Described as the gooey center of a traditional cinnamon role, this recipe keeps our customers coming back for more. Cinnamon has a regulatory effect on blood-sugar levels and aids in the lowering of LDL cholesterol. These will totally replace your need for traditional cinnamon rolls and other bakery type desserts and leave you with a feeling of warmth and satisfaction in your gooey center.
- 3.5 cups walnuts
- 1 cup dates, soaked
- 1/4 cup carob powder
- 2 tsp agave
- 1 tsp coconut oil
- 1 tsp H20
Grind walnuts fine. Puree the dates and combine with the walnuts and mix well. Blend the remaining ingredients and set aside. On a Teflex sheet or parchment paper, sprinkle a layer of cinnamon. Press the dough into the cinnamon. Make a rectangle about 8x6 and about a 1/4 inch high. Spread the carob goo evenly. Use sparingly. Roll it up and refrigerate.