Categories: Raw

Ingredients

• Buns:
• ■5 dates
• ■1/4 C Water
• ■1 C Ground Flax
• ■1 1/4 C Almond Flour
• ■1 C Spelt Flakes
• ■1 C Chopped Pecans (chopped fine)
• ■2 t. Cinnamon
• ■3 T. Olive Oil
• ■1/4 C Agave
• ■1 C Water
• FILING
• ■1 Young Thai Coconut (the white part)
• ■1 C Cashews
• ■1/2 C Almonds
• ■1/4 C Raw Agave
• ■1 T Vanilla (not raw)
• ■1/2 C raisins
• ICING
• ■1 C Raw Cashew Butter
• ■3 T Maple Syrup (not raw)
• ■1 t. Cinnamon
• ■3-4 T Water

Directions

1. BUNS:

2. Soak dates. Blend with 1/4 C water to make a smooth date paste. Set aside.

3. Combine flax, almond flour (I use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and Spelt flakes. In a separate bowl, combine date paste, olive oil, 1/4 C agave and 1 C water. Mix wet ingredients into dry. Spread in a rectangle on a non-stick dehydrator sheet. You want this to be a little less than 1/2 inch thick. Dehydrate at 145 for 30 minutes. Flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. While the bun is dehydrating, you will want to prepare the filling.

4. FILING:

5. Soak Almonds and Cashews for at least 3 hours to soften. Place in food processor with remaining ingredients except raisins, process until smooth. Stir in raisins.

6. Assembly:

7. ace “bun” on parchment paper. Spread filling on bun. You can spread to the edges on the long sides but leave an inch or two on the short sides. Gentley roll up the roll. Slice and top with icing. Makes 12.

8. ICING:

9. Mix all ingredients except water. Add water 1 T at a time to desired consistency.

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