Ingredients

The following ingredients have 4 Servings
  • 3 cups blanched almond flour
  • 2 tbsp tapioca starch
  • 2 tbsp coconut sugar or palm sugar
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 2 tsp baking soda
  • 2 large eggs
  • 1/3 cup melted coconut oil
  • 3 tbsp molasses
  • 1 tbsp cinnamon
  • 1 tbsp coconut sugar or palm sugar
  • 1/2 cup raisins
  • 1/2 cup finely chopped pecans
  • 2 tsp melted coconut oil
  • 1/2 cup raw cashews ((soaked in hot water for at least 15 minutes))
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/3 cup full fat coconut milk
  • 2 tsp orange zest

Instruction

  • For the dough: In a small bowl, whisk together dry ingredients: both flours, coconut sugar, spices, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: eggs, coconut oil, and molasses. Add dry ingredients to wet, and mix together using a rubber spatula until a thick dough is formed and all dry pockets are incorporated.
  • Divide the dough into two equal parts. Place each piece of dough between two large pieces of parchment paper and roll into a large rectangle (about 15x6 inches). It doesn't have to be a perfect rectangle.
  • In a small bowl, whisk together cinnamon, sugar, pecans, and raisins. Add the coconut oil and mix so a damp filling is created. Spread evenly between both rectangle doughs. Very carefully, begin to roll the dough at the long edge, rolling nice and tight and using the parchment paper to help you. Place each roll into the freezer to get firm for about 20 minutes. Or place in the fridge, and continue the rest of the recipe the following day.
  • Preheat the oven to 325 degrees. Remove each roll from the freezer. Slice each roll into pieces that are about 1 - 1.5 inches thick, and place on a greased baking sheet. Transfer the pan to the oven, and bake for 15 minutes, or until top is slightly firm to the touch. Let cool for 10 minutes on the pan.
  • Meanwhile, make the cashew cream frosting. Drain the water from the soaked cashews. Place inside a small food processor or blender along with the coconut milk, syrup, lemon juice, and orange zest. Blend or pulse until cashews are completely broke down and the frosting is smooth. Stopping to scrape down sides of the blender or food processor.
  • Gently spoon or brush each cinnamon roll with a few teaspoons of the cashew cream. Serve warm or at room temperature.