Raw Vegan Apricot Rolls

Slightly obsessed with my latest creation at the moment.  I love them! I mean, really, totally and absolutely in love with them;) These Apricot Rolls are to die for (actually my dear husband ate them all). This raw vegan version, made with only few simple ingredients, is a perfect less guilty guilt-free version of the classic dessert. It’s rich, sweet but not too sweet, just perfect – piece of heaven in every roll. It’s a  feast for the eyes, and the smell! Need I say more? Try them for yourself.

Ingredients:
1+ 1/4 cup almonds
1+ 1/4 cup brazil nuts
1 cup flax seeds

Place all ingredients into a food processor and ground into a flour.
Next add in

1 cup soft dates
1 heaped tbsp coconut oil
1/8- 1/4 cup filtered water
(add more water if necessary)
pinch salt

Add remaining ingredients and process until the mixture form a sticky ball. Pour the mixture in a small bowl and place in a fridge for about 30 minutes (or until the mixture firm enough to work with it).

Place a large sheet of non-stick baking paper on a flat surface. Remove mixture from freezer and place on a sheet of baking paper. Form into a dough, than roll dough between 2 sheets of baking paper with a rolling pin into a roughly 10- 11 inch square.

Ingredients for filling:
1/2 cup golden sultana
1 cup dried apricots
1/2 tsp cinnamon
1/8- 1/4 cup filtered water

Put everything in the blender and blend until smooth. Spread the filling over the dough sheet. Roll up the dough starting on the shorter side. Be careful, the dough is fragile! Use the paper as a guide to roll the mixture into a thick log. Press the log firmly. Once rolled, cut into 1 inch slices.

Place slices on dehydrator sheet and dehydrate at 140°F for 2 hours (optional but you could also skip this step and just place it overnight in the fridge to set).  Enjoy!

Apricot Rolls

 

Save Print

Prep time

40 mins

Cook time

2 hours

Total time

2 hours 40 mins

 

Author: Deviliciously Raw

Recipe type: Sweet treats

Cuisine: Raw Vegan

Serves: 1

Ingredients

• Ingredients:
• 1+ ¼ cup almonds
• 1+ ¼ cup brazil nuts
• 1 cup flax seeds
• 1 cup soft dates
• 1 heaped tbsp coconut oil
• ⅛- 1/4 cup filtered water
• (add more water if necessary)
• pinch salt
• Ingredients for filling:
• ½ cup golden sultana
• 1 cup dried apricots
• ½ tsp cinnamon
• ⅛- 1/4 cup filtered water

Instructions

1. Place almonds, brazil nuts and flax seeds into a food processor and ground into a flour.
2. Next add in dates, coconut oil, water, salt and process until the mixture form a sticky ball. Pour the mixture in a small bowl and place in a fridge for about 30 minutes (or until the mixture firm enough to work with it).
3. Place a large sheet of non-stick baking paper on a flat surface. Remove mixture from freezer and place on a sheet of baking paper. Form into a dough, than roll dough between 2 sheets of baking paper with a rolling pin into a roughly 10- 11 inch square.
4. For the filling - Put everything in the blender and blend until smooth. Spread the filling over the dough sheet. Roll up the dough starting on the shorter side. Be careful, the dough is fragile! Use the paper as a guide to roll the mixture into a thick log. Press the log firmly. Once rolled, cut into 1 inch slices.
5. Place slices on dehydrator sheet and dehydrate at 140°F for 2 hours (optional but you could also skip this step and just place it overnight in the fridge to set). Enjoy!

3.5.3208