No Bake Vegan Cinnamon Rolls (Print Version)

# Ingredients:

→ Dough

01 - 1 2/3 cups gluten-free oat flour
02 - 1/3 cup almond flour
03 - 1/3 cup runny almond butter
04 - 5 tablespoons maple syrup
05 - 1/4 cup plus 2-5 tablespoons dairy-free milk
06 - 1/2 tablespoon vanilla extract
07 - Pinch of sea salt

→ Filling

08 - 1 1/2 cups medjool dates, pitted and soaked
09 - 1/3 cup almond butter
10 - 1 tablespoon cinnamon
11 - 1/2 tablespoon vanilla extract
12 - 1 tablespoon maple syrup
13 - 2 tablespoons dairy-free milk
14 - Pinch of sea salt

→ Sticky Pecan Topping

15 - 1/4 cup almond butter
16 - 1/4 cup maple syrup
17 - 1/4 cup coconut oil
18 - 1/2 cup pecans, roughly chopped
19 - 1 teaspoon vanilla extract
20 - Pinch of sea salt (optional)

# Instructions:

01 - Blend oat flour, almond flour, almond butter, maple syrup, milk and vanilla in food processor until thick dough forms.
02 - Place dough between parchment sheets, roll into large rectangle.
03 - Blend soaked dates, almond butter, cinnamon, and milk until smooth.
04 - Heat almond butter, maple syrup, and coconut oil until smooth. Stir in pecans and vanilla.
05 - Spread filling on dough, roll into log. Freeze 45 minutes until firm.
06 - Slice frozen roll into portions, top with pecan mixture.

# Notes:

01 - Can be made pumpkin spice version
02 - Option to bake instead of freeze
03 - Store in freezer, thaw before eating

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