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Salted Caramel Cinnamon Roll Bars (Raw, Vegan)

November 10, 2018

Salted  Caramel  Cinnamon  Roll  Bars  (Raw, Vegan) by Plantbased Baker

If there's one thing we can all agree on, it's that cinnamon rolls are God's gift to breakfast foods. They're truly the most delicious excuse to start the day with dessert, and what inspired me to make these Salted Caramel Cinnamon Roll Bars!

Salted  Caramel  Cinnamon  Roll  Bars  (Raw, Vegan) by Plantbased Baker Salted  Caramel  Cinnamon  Roll  Bars  (Raw, Vegan) by Plantbased Baker

And let me tell you, these things are good. So good. I’m not even ashamed to say I ate one (or two) for breakfast, lunch, and dinner the day I made them. Filled with sweet, warm, plant-based ingredients like cinnamon, buckwheat, cashews, maple, lucuma, and dates, these bars are the perfect comfort treat for those chilly days this time of year!

Salted  Caramel  Cinnamon  Roll  Bars  (Raw, Vegan) by Plantbased Baker

Salted Caramel Cinnamon Roll Bars (Raw, Vegan)

November 10, 2018

Makes: 16 Squares

Ingredients:

Crust

  • 1 cup buckwheat flour
  • 1 cup rolled oats
  • ½ cup unsweetened coconut flakes
  • 1 Tbsp. lucuma power
  • 3 tsp. Ceylon cinnamon, may need less for the more common cassia cinnamon
  • ¼ tsp. sea salt
  • 1 cup medjool dates, soaked and drained
  • ¼ cup raw cashew butter
  • 2 Tbsp. pure maple syrup
  • Water or non-dairy milk as needed

Cinnamon Roll Filling

  • 2 cups raw cashews, soaked and drained
  • ½ cup unsweetened vanilla cashew milk, or other non-dairy milk of choice
  • 5 Tbsp. pure maple syrup
  • ¼ cup coconut oil, melted
  • 2 tsp. Ceylon cinnamon, may need less for the more common cassia cinnamon
  • 1 tsp. pure vanilla extract
  • ¼ tsp. sea salt

Salted Caramel Cinnamon Swirl

  • ½ cup raw cashews, soaked and drained
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. date syrup
  • 2 Tbsp. unsweetened vanilla cashew milk, or other non-dairy milk of choice
  • 2 tsp. Ceylon cinnamon, may need less for the more common cassia cinnamon
  • 2 tsp. lucuma power
  • ⅛ tsp. sea salt

Cashew Icing

  • ¼ cup raw cashews, soaked and drained
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. unsweetened vanilla cashew milk, or other non-dairy milk of choice
  • 1 Tbsp. coconut oil, melted
  • ¼ tsp. pure vanilla extract
  • Dash sea salt

Directions:

For the Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Line an 8" x 8" baking pan with parchment paper and set aside.
  • Place buckwheat flour, rolled oats, coconut flakes, lucuma, cinnamon, and sea salt in a food processor and process into a crumble.
  • Add the dates, after soaking and draining, cashew butter, and maple and blend until fully combined.
  • Add water or non-dairy milk as needed to achieve sticky, dough-like consistency.
  • Evenly press mixture into bottom of lined baking pan and place in the refrigerator while preparing the cinnamon roll filling.
  • Clean out food processor before preparing next layer.

For the Cinnamon Roll Filling

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the cinnamon roll filling ingredients (taste and adjust cinnamon amount as needed). Blend until creamy and smooth, scraping down the sides when necessary.
  • Evenly spread about half of the mixture over the crust. Tap pan on counter to release air bubbles. Set aside and prepare salted caramel cinnamon swirl.

For the Salted Caramel Cinnamon Swirl

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the salted caramel cinnamon swirl ingredients. Blend until creamy and smooth, scraping down the sides when necessary. Taste and adjust cinnamon amount as needed.
  • Alternate between pouring the salted caramel cinnamon swirl and rest of the cinnamon roll filling into the pan. Swirl around with a spoon.
  • Cover and place in the freezer to set for at least 4 hours, or overnight for best results.

For the Cashew Icing

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the cashew icing ingredients. Blend until creamy and smooth, scraping down the sides when necessary.
  • After the dessert has set and you’re ready to serve, remove from pan and allow to thaw slightly.
  • Evenly slice into 16 squares and set on parchment paper. Spoon the cashew icing across the tops and garnish with chopped nuts.

Serve right away, or store in the freezer for up to two weeks.

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About Me

Hi there! I’m Sara – a twenty-something marketing professional with a passion for plant-based baking on the side.

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