The sweetest raw treat in the world is the banana cinnamon roll.
Last year at the Woodstock Fruit Festival 2018, I had the absolute pleasure of making thousands of those beauties along with dear friends of mine.
I learned the recipe at Woodstock in 2016, and the original version derives from Canadian raw foodie recipe creator, Robert Kornacki.
This super simple version here is the one I like to make for food samples at expos, raw food potlucks, friends, and family.
They are great as dessert, snacks, breakfast, or as toppings for banana nice cream.
Take some hiking, and run up a mountain!
Raw Cinnamon Rolls Recipe
Makes 14 Banana Cinnamon Rolls
- 7 bananas, sliced in half lengthwise
- 7 pitted medjool dates, soaked in water for 30 minutes, soaking water reserved
- 1 tsp cinnamon
- 1/2 cup raisins
Lay out sliced bananas on your dehydrator tray. Don’t have a dehydrator? I recommend, and personally own this one. You may need to remove an extra tray in your dehydrator, so the bananas have space.
Place in dehydrator at 115 degrees for about 5-6 hours or until pliable. You want to be able to roll them up. They should not break when you bend them.
Meanwhile, pour soaked dates in Vitamix along with a bit of the soaking water and cinnamon. Start with small amount of soaking water, and increase as necessary to blend into smooth paste.
Remove bananas from dehydrator. For easy clean-up, place bananas on non-stick sheet on top of the tray. Generously smear bananas with paste. Reserve any extra paste.
Place 4-5 raisins along the banana atop the paste.
Roll banana into your cinnamon roll.
Return cinnamon rolls into the dehydrator for an hour so that they stick together.
Thin out any remaining paste with a bit more soaking water. Drizzle over cinnamon rolls as a garnish.
Top with additional raisins and sprinkle of cinnamon.
Share with friends, family, and loved ones!