Cinnamon Roll

 
 

You can roll this cake whistling and eat it right away if you can’t wait: it’s that easy and fast. Slice it up and enjoy your guilt free snack with a cup of mint tea. This cake can seduce anyone, business partners at your meeting table included.

 

TOOLS YOU NEED

  • A paste role or a clean glass bottle
  • A whisk
  • A food processor
  • A mix bowl
  • A knife

 

INGREDIENTS

FOR THE DOUGH

  • 0,55 pound or 250 g. pecan nuts
  • 0,55 pound or 250 g. pitted medjool dates
  • Quite some ground cinnamon

 

FOR THE CHOCOLATE FILLING

  • 4 heaped scoops of raw chocolate powder
  • 4 TBS Agave (you might have to add more, depending on how high you made your heaps of cacao)
  • A pinch of Himalayan salt to bring the flavors out
  • A pinch of cayenne for a subtle glow (optional)
  • 1/2 tsp melted coconut butter

 

THE MAKING OF…

THE DOUGH

  • Weigh and throw the pecan nuts in your food processor
  • Add the dates
  • Pulse until you have a nice sticky consistency. Don’t let it run too long or the nuts will release all their oils. You can test by taking some between your fingers and press; if it sticks and the nuts are grind fine, it is ready

 

THE CHOCOLATE SAUCE

This sauce has to be a firm consistency, a creamy paste that’s not too runny.

  • Place the cacao powder, Himalayan salt and cayenne in a mix bowl and poor the agave in it
  • Whisk until the agave blends with the powder, this can take a minute; be patient and don’t add more agave too fast
  • Add the coconut butter and mix well
  • If it is not enough agave to get a thick sauce, add some more

 

INSTRUCTIONS FOR THE ROLL

  • Place a large piece of baking paper on your kitchen counter or table
  • Sprinkle enough cinnamon on the baking paper so the dough won’t stick to it
  • Now make a ball of your dough and place it on your counter on top of the cinnamon
  • Take your paste roll or a glass bottle, rub it in with cinnamon so it won’t stick: roll out the dough gently into a square of about 0,19 inches/0,5cm thick
  • Make a nice firm square by cutting of the edges with a knife. 
  • Take your chocolate, flatter it on your pecan layer and divide it well with a flat tool
  • Make sure all is well covered with a thin layer of luscious sauce, also the edges
  • Now you pick up the end nearest to you and start rolling
  • Push the roll a little bit down so the cake closes nicely and gets a lovely shape
  • Sprinkle with cinnamon dust
  • Cut and serve with a cup of tea
  • Or put in the refrigerator for a few hours until it is all firm and set

 

TIPS

  • You can also sprinkle with chocolate powder if you are not a fan of cinnamon or to make a variation
  • You can add some chopped up pecans on the dough before rolling, or raisins if you have a very sweet tooth
  • This roll stays well for weeks in the fridge… if it gets that time 
  • Leftovers of the dough? Press it into small bite size balls to pop in your mouth as a quick energy pick up snack