No Bake Vegan Cinnamon Rolls
No Bake Vegan Cinnamon Rolls are an indulgent yet simple treat that elevates any occasion without the need for an oven. These delightful rolls are made from wholesome ingredients that come together to create a rich, satisfying dessert.
Equipment
- Food Processor
- Mixing Bowl
- Parchment Paper
Ingredients
Ingredients
- 1 cup Medjool dates Pitted before use.
- 1 cup Rolled oats Old-fashioned for best texture.
- 1/2 cup Almond flour Enhances nutty flavor.
- 2 teaspoons Ground cinnamon Main spice for flavor.
- 1/4 teaspoon Salt Balances sweetness.
- 1/4 cup Maple syrup Use pure maple syrup.
- 1/4 cup Coconut oil Melted for binding.
- 1/2 cup Raw cashews Soaked for at least four hours.
- 2 tablespoons Lemon juice Fresh for icing.
- 1/4 cup Almond milk Adjust for icing consistency.
- 1 teaspoon Vanilla extract Optional for flavor.
Instructions
- 1. Prepare the dates: Pit the Medjool dates and pulse in a food processor until they form a sticky paste.
- 2. Combine dry ingredients: In a mixing bowl, combine rolled oats, almond flour, ground cinnamon, and salt.
- 3. Combine wet ingredients: Mix melted coconut oil and maple syrup until smooth, then add date paste.
- 4. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
- 5. Roll the dough: Flatten the dough into a rectangle about 1/2 inch thick on parchment paper.
- 6. Prepare the filling: Mix an additional tablespoon of ground cinnamon with a few tablespoons of maple syrup and spread over the dough.
- 7. Roll the dough: Carefully roll the dough tightly into a log shape.
- 8. Slice the rolls: Cut the log into equal-sized pieces, about 1-inch thick.
- 9. Prepare the icing: Blend soaked cashews, lemon juice, almond milk, and optional vanilla extract until smooth.
- 10. Assemble the rolls: Drizzle the creamy icing over the cinnamon roll slices on a serving platter.
- 11. Chill and serve: Refrigerate for about 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.