RAW PUMPKIN CARAMEL ROLLS



Cake:





1 cups sprouted buckwheat groats, dehydrated until dry




1 cup walnuts, soaked and dehydrated until dry




1 3/4 cups dried shredded unsweetened coconut




1/4 tsp sea salt




1 1/2 inch chunk fresh ginger 




2 tsp ground cinnamon




1/2 tsp ground cardamom




1 tsp pure vanilla extract




18 medjool dates, pitted




2 cups cubed raw organic squash 


Filling:

16 dates




2 Tbsp maple syrup




1/4 cup filtered water




1 Tbsp coconut butter




a pinch sea salt




1 tsp cinnamon



Caramel:


10 medjool dates, pitted




1 Tbsp almond butter




2 Tbsp agave nectar or honey




1/4 tsp sea salt




1 Tbsp coconut oil




1 tsp pure vanilla extract




1/4 cup filtered water 




36 raw pecan halves


To make the dough, combine coconut and pecans in the food processor and process until finely ground. Add the sea salt, ginger, spices, vanilla, and dates and process until well blended and starting to hold together.  Place the  squash in the food processor and process with other ingredients  until it is all pretty smooth.  Place the mixture on a piece of parchment paper, and spread out into a large rectangle, 1/2 inch thick.  Set aside while you make filling.  To make the filling, combine all ingredients in the food processor and process until smooth.  Remove from the food processor and spread out over the dough, leaving 1 inch at the bottom. Using the parchment to help, roll up, jell roll style from the top down. Cut into 12 rounds.  Place rounds, cut side up onto a teflex lined dehydrator sheet, and dehydrate for 6 hours or until dried, but not hard. Remove from the dehydrator.  To make the caramel, combine all ingredients in the food processor and process until smooth, add a little more water if mixture is too thick (by the Tbspful). Press the caramel mixture through a fine meshed sieve to get rid of any date pieces for a smoother caramel (or skip this step if you don’t care).  Drizzle the caramel each over the rolls, and top each roll with 3 pecans.  Enjoy!

http://www.fragrantvanillacake.blogspot.com/
RAW PUMPKIN CARAMEL ROLLS

Cake:
  • 1 cups sprouted buckwheat groats, dehydrated until dry
  • 1 cup walnuts, soaked and dehydrated until dry
  • 1 3/4 cups dried shredded unsweetened coconut
  • 1/4 tsp sea salt
  • 1 1/2 inch chunk fresh ginger 
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp pure vanilla extract
  • 18 medjool dates, pitted
  • 2 cups cubed raw organic squash 
Filling:
  • 16 dates
  • 2 Tbsp maple syrup
  • 1/4 cup filtered water
  • 1 Tbsp coconut butter
  • a pinch sea salt
  • 1 tsp cinnamon
Caramel:
  • 10 medjool dates, pitted
  • 1 Tbsp almond butter
  • 2 Tbsp agave nectar or honey
  • 1/4 tsp sea salt
  • 1 Tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 cup filtered water 
  • 36 raw pecan halves

To make the dough, combine coconut and pecans in the food processor and process until finely ground. Add the sea salt, ginger, spices, vanilla, and dates and process until well blended and starting to hold together.  Place the  squash in the food processor and process with other ingredients  until it is all pretty smooth.  Place the mixture on a piece of parchment paper, and spread out into a large rectangle, 1/2 inch thick.  Set aside while you make filling.  
To make the filling, combine all ingredients in the food processor and process until smooth.  Remove from the food processor and spread out over the dough, leaving 1 inch at the bottom. Using the parchment to help, roll up, jell roll style from the top down. Cut into 12 rounds.  Place rounds, cut side up onto a teflex lined dehydrator sheet, and dehydrate for 6 hours or until dried, but not hard. Remove from the dehydrator.  
To make the caramel, combine all ingredients in the food processor and process until smooth, add a little more water if mixture is too thick (by the Tbspful). Press the caramel mixture through a fine meshed sieve to get rid of any date pieces for a smoother caramel (or skip this step if you don’t care).  
Drizzle the caramel each over the rolls, and top each roll with 3 pecans.  Enjoy!

(Source: rawyouth.tumblr.com )

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