Creamy cheesecake filled cinnamon rolls made with whole, natural, raw vegan ingredients.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 10
Author: Amanda Nicole Smith
Ingredients
Dough
1cupflax seed
1cupalmonds; or almond flour
1cuppecans
1cuprolled oats
3/4cupwater
1/2cupdate paste; 1/2 cup dates blended with 1/4 cup water
1/4cupcoconut nectar
1tbspceylon cinnamon
1/4tspsea salt
Cream Cheese Filling
1cupcashews
1/2cupwater
1/4cupcoconut nectar
1tbsplemon juice
1/2tspvanilla extract; or 1/4 of a vanilla bean
Instructions
Grind the flax seed, almonds, pecans, and rolled oats separately until they become fine flour.
Add all the flour to a mixing bowl and mix it all together.
Mix in the rest of the ingredients until it becomes a big ball of dough. Add more water if the mixture is too dry, add more almond flour if the mixture is too wet.
Place the dough on a dehydrator sheet, add another dehydrator sheet or plastic wrap on top to roll the dough with a rolling pin.
Dehydrate at 115-125 degrees F for 20 minutes, then put another dehydrator tray on top without the teflex sheet to easily flip over and dehydrate for another 20 minutes. The dough should be dry to touch but still pliable to roll.
Cream Cheese Filling
Blend the cashews until it becomes fine flour.
Add in the rest of the ingredients and blend until silky smooth.
Assembly
Transfer the dough back to a teflex sheet or plastic wrap.
Add 3/4 of the cream cheese filling to the dough and spread out, leave about 1/2 inch on each side to avoid the cream cheese spilling out the sides.
Use the teflex sheet or plastic wrap to gently roll the dough.
Use a clean sharp knife to cut the cinnamon rolls, about 1 inch thick.
Add the rest of the cream cheese to a sandwich bag, or actual piping bag, cut off the tip of the corner, to leave a very small opening for you to pipe the cream cheese onto the cinnamon rolls as pictured.
Refrigerate until ready to eat, to warm place in dehydrator at 165 degrees F for about 10-20 minutes.