Raw Chocolate Protein Cinnamon Rolls

Raw Banana Cinnamon Rolls

For the "dough":

5 ripe bananas

1 cup dates

3 Scoops Sprout Living Pumpkin Seed Protein Powder

1/4 cup ground flaxseed (helps bind)

1 tsp vanilla bean

For the filling:

1 cup dates

1 tbsp cinnamon

1-2 Tbsp Cacao Powder

some water to blend

Instructions:

In a food processor or high speed blender, blend the bananas, dates, pumpkin seed protein powder, ground flaxseed, and vanilla bean until smooth.

Spread this mixture evenly on a dehydrator tray lined with a non-stick sheet, forming a rectangle about 1/4 inch thick.

Dehydrate at 115°F (46°C) for about 4-6 hours, until the top is slightly dry but still pliable.

Mix the date paste with cinnamon.

Carefully spread the cinnamon-date mixture over the banana "dough".

Using the edge of the non-stick sheet, carefully roll the dough into a log.

Slice the log into 1-inch thick rolls.

Place the rolls on dehydrator trays.

Dehydrate at 115°F (46°C) for another 4-6 hours, or until desired consistency is reached. They will still be soft, but should hold their shape.

To make these banana-based rolls even more interesting and flavorful, you could try:

Mixing in some grated orange zest to the filling

Sprinkling some raw cacao nibs or Walnuts on top before rolling

Adding a pinch of cardamom or nutmeg to the filling

Mixing some maca powder into the glaze for a malty flavor

Enjoy :)

Makes 12 Servings

Each Serving (approx):

175 Calories

4.8g Protein

38g Carbs

2.6g Fat