Rawkin’ Cinnamon Roll
TOOLS YOU NEED
- A paste role or a clean glass bottle
- A whisk
- A food processor
- A mix bowl
- A knife
INGREDIENTS
FOR THE DOUGH
- 0,55 pound or 250 g. pecan nuts
- 0,55 pound or 250 g. pitted medjool dates
- Quite some ground cinnamon
FOR THE CHOCOLATE FILLING
- 4 heaped scoops of raw chocolate powder
- 4 TBS Agave (you might have to add more, depending on how high you made your heaps of cacao)
- A pinch of Himalayan salt to bring the flavors out
- A pinch of cayenne for a subtle glow (optional)
- 1/2 tsp melted coconut butter
THE MAKING OF…
THE DOUGH
- Weigh and throw the pecan nuts in your food processor
- Add the dates
- Pulse until you have a nice sticky consistency. Don’t let it run too long or the nuts will release all their oils. You can test by taking some between your fingers and press; if it sticks and the nuts are grind fine, it is ready
THE CHOCOLATE SAUCE
It has to be a firm consistency, a creamy paste.
- Place the cacao powder, Himalayan salt and cayenne in a mix bowl and poor the agave in it
- Whisk until the agave blends with the powder, this can take a minute; be patient and don’t add more agave too fast
- Add the coconut butter and mix well
- If it is not enough agave to get a thick sauce, add some more
THE MAKING OF THE ROLL
- Sprinkle enough cinnamon on your working space so the dough won’t stick to it
- Now make a ball of your dough and place -don’t throw- it on your counter on top of the cinnamon
- Take your paste roll or a glass bottle, rub it in with cinnamon so it won’t stick and rock and roll!
- Make a nice firm square by cutting of the edges with a knife. Yes you have your first taste!
- Take your chocolate, flatter it on your pecan layer and divide it well with a flat tool
- Make sure all is well covered with a thin layer of luscious sauce, also the edges
- Now you pick up the end nearest to you and start rolling, rolling, rolling on a ri-i-ver…
- Push the roll a little bit down so the cake closes nicely and gets a lovely shape
- Sprinkle with cinnamon dust
- Cut and serve with a cup of tea
- Or put in the refrigerator for a few hours until it is all firm and set
TIPS
- You can also sprinkle with chocolate powder if you are not a fan of cinnamon or want to try something new after ten cinnamon rolls…
- You can add some chopped up pecans on the layer before rolling, or raisins if you have a very sweet tooth
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