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.



  • A paste role or a clean glass bottle

  • A whisk

  • A food processor

  • A mix bowl

  • A knife




  • 0,55 pound or 250 g. pecan nuts

  • 0,55 pound or 250 g. pitted medjool dates

  • Quite some ground cinnamon (be generous)



  • 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 flavours out

  • A pinch of cayenne for a subtle glow (optional)

  • 1/2 tsp melted coconut butter




  • 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!



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

  • 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 the right thickness, add some more



  • 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 off the edges with a knife

  • Take your chocolate, place it on your pecan layer and spread evenly with a table knife

  • 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 into luscious 1 inch/2cm slices and serve with a cup of tea

  • Or put in the refrigerator for a few hours/overnight until it is all firm and set to slice



  • 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

Are you a dessert lover and that’s your biggest weakness in your weight-loss journey?

I got good news: those raw plant based desserts won’t stick to your belly or thighs! And that’s just one of the many awesome things I can teach you if you want to break free from your draining food struggles.

Pick your best time here and let’s talk about that health goal you seem not able to achieve and I’ll give you the clarity you’ve been looking for.