Raw Cinnamon Rolls courtesy of The 30-Minute Vegan

This is one of the best recipes from our new book, The 30-Minute Vegan. These puppies were a huge hit at our bakery in Kaua`i. The rolling technique is best carried out with the use of a silpat (silicon baking sheet) or teflex sheet (used in dehydrators), but feel free to use a regular baking sheet with parchment paper. You’ll also need a food processor. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.

Makes 12 rolls

2 cups raw buckwheat groats (not kasha)

2 cups + ½ cup pitted Medjool dates, packed

¼ cup + 1 teaspoon agave nectar

¼ cup water

2 tablespoons cinnamon

Pinch of sea salt

¼ cup raisins

½ cup walnuts, chopped

Icing

½ cup coconut butter

¼ cup agave nectar

½ teaspoon vanilla

1 tablespoon orange zest

¼ cup water or freshly squeezed orange juice

1. Process the buckwheat groats for 60 seconds in a food processor or until they are finely ground. There will still be some whole kernels. Add 2 cups of dates and continue to process for about 40 seconds. Add 1 teaspoon of agave nectar and process for 30 seconds more or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.

2. Transfer the dough to a flat work surface covered in a silpat, teflex sheet or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11-inches and ¼-inch thick. Keep some water near by to dip your fingers into to prevent the dough from sticking. Position the dough so that the long side is parallel with the counter’s edge.

3. Process the remaining ½ cup of dates, ¼ cup of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.

4. Roll it up by making a small fold along the near edge, pressing it down, peeling back the silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into 12 even slices. 5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.