From Living on Live Food by ALissa Cohen

This dessert (or breakfast treat) by Elaine Love is so amazing. I usually need to double the filling though. They are doughy and sweet, just like the real thing!

Dough:

2 1/2 cups almond meal (leftover from making almond milk)

2 1/2 cups flax meal (grind 1 1/3 cups whole flax seeds in your blender or spice grinder)

1 cup soft pitted dates

1/8 cup water

1/4 teas. sea salt

Dash cayenne

1/4 cup olive oil or coconut butter (flax oil is too heat sensitive)

Blend the dates and water together in a food processor or blender until it becomes a paste. Mix everything together in a large bowl and work with your hands until the dough is well mixed. Place the dough on a teflex sheet or a piece of wax paper and form a 1/4 inch thick square using your hands to shape it. Cover with another teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness. Prepare the filling.

Filling:

1/2 cup soft pitted dates firmly packed

1/2 cup raisins

1 TBSP cinnamon

1/8 cup water

Extra raisins

1/2 cup soaked and dehydrated walnuts, coursely chopped

Puree the first 4 ingredients in a food processor until smooth. Spread the mixture onto the dough. sprinkle with the extra raisins and walnuts. Unsing the teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the teflex sheet or wax paper and refridgerate until chilled. Slice to the desired thickness and dehydrate at 105 degrees until warm.

Frosting (optional):

1 cup sunflower seeds soaked 4 or more hours ( 1 1/2 cups after soaking)

3/4 cup water

6 TBSP honey or dates

Juice of one small tangerine and the entire peel.

1 teas. vanilla

Blend all ingredients until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of the dehydrated cinnamon rolls.

Tip: Keep rolls in your freezer. Remove and dehydrate as needed.