3 Ingredient Raw Vegan Cinnabuns. Low Fat & Gluten Free
These raw vegan, high carb, low fat, gluten free, cinnamon scrolls are truly the tastiest, most satisfying dessert & snack I’ve ever made. I shared a batch with my family and their reactions were too good. My sister said ‘they taste like my childhood, like if overnight oats and caramel slice had a baby’ … enough said.
The best part of this recipe is that you only need 3 INGREDIENTS! That’s it! Banana, dates & cinnamon. These cinnabuns (I change between calling them cinnabuns & cinnamon scrolls, lol.) are super easy & fun to make, whilst being oh so simple. If you’d like to add a creamy ‘frosting sauce’, I’ve also included the recipe for this too. I choose to drizzle this sauce (which is also only 3 ingredients!) on top of the cinnabuns, but this is totally optional and they’re still incredible on their own without any sauce. You can also serve with coconut yogurt if you’d like something extra as well.
If any of you have tried a different variation of these raw vegan cinnamon scrolls, comment with a link below so we all can try them out!
Make sure you tag me on Instagram @olivia.harper if you recreate any of my recipes, I love to see your photos <3
Ingredients
The following measurments will make 8 cinnabuns
Scrolls:
5-6 bananas
12 soaked Medjool dates
2 tbsp cinnamon
White frosting (optional)
1 tsp tahini
1 tsp water
1 tsp maple syrup
Optional - 1/4 tsp sea salt
Optional - 1tsp lemon juice
Method
For this recipe, you will need a dehydrator.
Slice the bananas vertically in 3 pieces each. I cut WITH the curve of the banana, not against it. Since some of the bananas are in a C-shape, cut along the banana drawing a C shape so that you get a straight instead of a curved piece.
Carefully place them on a tray and put them into your dehydrator at 45°C for 6-8 hours.
While the bananas dehydrate, create your caramel date filling. Soak your dates in warm water for roughly 20 minutes or until soft. Then add all of the soaked dates into a high-speed blender with the cinnamon, and blend to create a thick paste. Slowly add water if you are having trouble getting the dates & cinnamon to blend.
Once the bananas are able to be handled without breaking and are quite dry, take the slices and spread the caramel date filling along them. Roll the banana with caramel around itself to form a roll. To make a single cinnabun I used 2 banana strips. First, you will roll up a banana slice that has the date coating into a mini scroll, then with another date-coated banana slice, you will wrap this around the small scroll to make it larger.
Optional but not necessary - place back in the dehydrator for 3 hours until warmed through.
To make the frosting sauce, mix the tahini, water and maple syrup in a small bowl with a spoon. You can also mix in some lemon juice and sea salt if you’d like. Then, using a spoon or a piping bag, drizzle the frosting sauce over all of your cinnabuns.
Eat up!
E N J O Y
I hope this blog post inspires you to get in the kitchen and create some magic with some banana, dates & cinnamon!
Share this post with someone you know who loves pastries... and if you decide to try out this recipe, be sure to take a pic & tag me @olivia.harper ♡
I am so looking forward to hearing your thoughts & seeing your cinnabun creations.
Feel free to follow along on my Instagram where I share an abundance of holistic health lifestyle content, raw meals & recipes, nutritional information, and tips for running your own profitable online business.
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Wishing wellness & vitality to each and every one of you.
WITH LOVE
L I V