NO BAKE PUMPKIN CINNAMON ROLL BITES WITH CREAM CHEESE FROSTING
Per Roll (1 of 10 rolls):
Calories: ~160 kcal
Carbs: ~18.5g
Fiber: ~3.6g
Protein: ~5.8g
Fat: ~9g
Cinnamon roll bites from @samcfit_ ; cream cheese frosting added by me
INGREDIENTS:
For the dough:
1 cup almond flour
¼ cup oat flour (I used coconut flour)
¼ cup vanilla protein powder
½ cup canned pumpkin puree
3 tbsp maple syrup
1 tsp pumpkin pie spice (can also use 1/2 tsp cinnamon, 1/2 tsp nutmeg)
½ tsp vanilla extract
pinch of salt
For the filing:
4-5 medjool dates (pitted, soaked in warm water for at least 10 min, then drained)
1 tbsp coconut oil (melted)
1tbsp almond butter or peanut butter
½ tsp cinnamon
For the frosting:
2 tbsp whipped cream cheese
1 tsp maple syrup
½ tsp vanilla extract
DIRECTIONS:
1. In a large bowl, mix almond flour, oat flour, protein powder, pumpkin puree, maple syrup, pumpkin pie spice, and salt. Stir until a dough forms. If too sticky, add more flour. If too dry, add more pumpkin puree.
2. In a blender or small food processor, pulse pitted dates, melted coconut oil, almond butter, and cinnamon. Blend until smooth and creamy. Add tsp of water if not creamy.
3. Place dough between two sheets of parchment paper and roll it out into a rectangle, about ¼ inch think. Spread the filling evenly covering entire surface.
4. Starting from one end carefully roll the dough into a log (it may break but keep pressing it together and slowly rolling).
5. Place in freezer for 15 min. While in freezer, combine whipped cream cheese, maple syrup, and vanilla extract in a small bowl until well -combined.
6. Take roll out of freezer. Use a sharp knife and cut into 1 inch thick bites. Top with some cream cheese frosting. Enjoy and store leftovers in fridge.
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