Raw Vegan Blueberry Maca Cinnamon Rolls

Who doesn’t love cinnamon rolls?

Seriously… I want to know!

Because they clearly haven’t tried these ones.

This recipe was born during a frantic night of rummaging around the kitchen in search of something sweet.

It was one of those “it’s 10 PM and my second stomach is officially open for business” kinds of situations.

Luckily, something in the cupboard caught my eye: a package of raw coconut wraps!

Knowing I also had a ton of frozen wild blueberries in the freezer and a tub of fresh almond butter, I got right to work.

One important thing to note about this recipe is they’re best eaten immediately – unless you enjoy soggy treats!

They require zero baking time (since they’re raw) and won’t weigh you down like a regular cinnamon roll.

I’ve been known to eat an entire plate in a matter of minutes….

Feel free to omit the maca powder – it was a last minute superfood boost, but I don’t regret it!

My final recommendation is to use a thin, smooth almond butter. This helps the filling to be a bit more spreadable. It isn’t a necessity, but if the almond butter is super thick it will end up a little gooey… which isn’t necessarily a bad thing!

Ingredients:

4 raw coconut wraps such as these
5 tbsp raw almond butter
1 tsp vanilla extract 
11-15 drops liquid vanilla stevia
1 tsp maca powder
2 tsp ceylon cinnamon
1 pinch sea salt
1 tbsp almond meal or almond flour
1/2 cup wild blueberries

Cream Cheeze Icing

2 tbsp cashew butter
2 tbsp non-dairy milk
7 drops liquid vanilla stevia 
1 tsp MCT oil
2/3 tsp lime or lemon juice
1 pinch of nutritional yeast
1 pinch sea salt
1/4 tsp vanilla

Directions:

  1. Mix the cinnamon roll filling together and smear evenly onto a coconut wrap.
  2. Sprinkle a small handful of berries inside and roll ’em up!
  3. Using a very sharp knife, cut the cinnamon rolls evenly – I like making them about 1.5 to 2 inches thick.
  4. In a small bowl, combine the icing ingredients.
  5. Thoroughly mix until a thick, yet drizzle-able consistency is reached. You can add 1 tsp of non-dairy milk at a time until it’s smooth and creamy.
  6. Drizzle the icing over the cinnamon rolls.

Enjoy ❤

Sugar-Free Mango Cardamom Chia Pudding

Chia puddings have always been my favorite go-to breakfast (or dessert) recipe.

I remember when I was about seven, I thought chia seed gel tasted (and looked) just like what I imagined frog eggs to taste like… but I still ate them.

Kids are weird.

Chia puddings are so easy to make and taste amazing – plus they’re loaded with nutritional benefits.

Chia seeds are one of my favorite “superfoods” of all time!

They’re chock-full of omega-3 fatty acids, functional protein, soothing fiber and antioxidants.

In fact, chia seeds are one of the foods that I credit to helping my gut health improve in leaps and bounds.

Because of their high fiber content, they help to keep you full for a longer time without weighing you down, and are the perfect pre or post-workout snack.

Since chia seeds don’t have much taste to them, it’s easy to get creative with flavors for your puddings.

I’m a huge fan of cardamom, so I wanted to make a spin-off on a mango lassi – in pudding form!

Chia puddings tend to be similar in texture to tapioca pudding, but if you want a smoother texture you can actually blend the chia seeds into the mango cashew cream as well.

They’ll still “bloom” and form a sort of gel, so just let it sit in the fridge as normal before enjoying.

Another thing to note about this recipe is the type of mango you’re using.

Since we’ll be blending the mangoes, it doesn’t much matter if it’s a “good mango” – as long as it’s ripe, it’s totally fine.

There are two main types of mango available in most areas of the United States:

The Tommy Atkins Mango (or very similar)

And the Ataulfo Mango (or very similar)

Both will work wonderfully in this recipe, but keep in mind that the Ataulfo and similar mangoes are much smaller than the Tommy mango.

If you’re opting for Ataulfo, I would use two.

Let’s jump in!

Ingredients:

2 small Ataulfo mangoes OR 1 large Tommy Atkins mango (or similar)
1/2 cup raw cashews, soaked in filtered water overnight
1/2 cup chia seeds 
2 cups filtered or spring water
2 tsp vanilla extract 
1/8 tsp monk fruit OR 1 tbsp maple syrup OR 4 pitted medjool dates
1/4 tsp cardamom 
1 tbsp coconut MCT oil (optional)
1/4 tsp sea salt 

Directions:

  1. Blend cashews with water, sea salt, vanilla, cardamom and sweetener.
  2. Cut mangos into small chunks and add to the cashew cream.
  3. Blend until smooth.
  4. Pour into a large bowl, and add chia seeds.
  5. Mix until well-combined.
  6. Cover chia pudding and put it into the fridge for about 6-8 hours, stirring once or twice to make sure the seeds don’t gel at the bottom.

Enjoy! ❤

Chia Later (-;