Raw Vegan Cinnamon Rolls!

With the weather cooling down, these are a perfect treat for the whole family! You can customize them in so many ways and they are kid-approved, healthy deliciousness.

 You will need a dehydrator for this recipe or a warmer drawer on your oven. A high-powered food processor really helps when making the sauce, but its not absolutely crucial for this recipe.

Raw Vegan Cinnamon Rolls

5 Bananas
1 cup medjool dates (soaked for 30 min and then pitted)
2 tbsp softened coconut oil
1/2 tsp vanilla extract
Pinch of sea salt
1/2 c water

1. Slice bananas lengthwise into thirds and dehydrate until soft and pliable.
2. While bananas are dehydrating blend remaining ingredients until smooth.
3. Spread filling on banana slices and roll onto themselves until you have two banana slices rolled together into cinnamon bun shape.
4. Dehydrate rolls until the consistency you prefer.
5. Sprinkle with cinnamon and chopped walnuts. You can also sprinkle with nutmeg, add shredded coconut, raw cacao nibs, cacao powder, or any other toppings you prefer.
6. Enjoy!

These rolls will keep in the fridge for about 24 hrs, but good luck getting them to last that long!

I look forward to hearing your story trying this recipe, so please share below. Also, feel free to add your pics on Facebook and Twitter using #alacuisinellc

What was your favorite way to make this recipe?