Raw Vegan Chocolate Hazelnut Cinnamon Rolls (Low Sugar, GF)

Sweet raw vegan hazelnut cinnamon rolls with a decadent dark chocolate swirl & coconut butter glaze. AKA my idea of the perfect low-sugar, GF breakfast or sweet treat!

Raw Vegan Cinnamon Rolls?

Raw vegan cinnamon rolls are trending right now, thanks to a California-based popular grocery store… who would’ve thought? Erewon’s raw vegan cinnamon rolls took over my instagram FYP last week so I couldn’t resist trying to re-create it!

They have the texture of cookie dough, but mimic the appearance and flavor of a cinnamon roll. Totally here for it and anything that resembles both cookie dough and a cinnamon roll simultaneously! Raw vegan cinnamon rolls are also so much easier to make than traditional cinnamon rolls. This raw vegan chocolate hazelnut cinnamon roll recipe doesn’t require any yeast, waiting for dough to rise, or stress of under/over baking.

I’ve been making a ton of raw vegan, egg-free recipes this past month since the egg shortage began. Not only are no-bake, raw vegan recipes super easy to make and nearly foolproof but they’re also saving me from buying a carton of eggs for $7.00! Even though eggs are a superfood in my mind, I’m still a grad student on a very tight budget at the end of the day.

A Healthy Low Sugar Breakfast Recipe!

Unlike the Erewon raw vegan cinnamon rolls that these low sugar chocolate hazelnut cinnamon rolls were modeled after, this recipe doesn’t have any sugar in it! Although most raw vegan cinnamon rolls use a healthy natural sweetener as a majority of the base mixture (such as maple syrup or dates), even that amount of sugar is enough to spike your blood sugar.

I always try to avoid drastic blood sugar spikes, especially in the morning. This helps regulate hormones and manage my overall energy. To keep this from happening, I try to stick to healthy low sugar breakfast options to set myself up for the day!

Don’t get me wrong though, these low sugar chocolate hazelnut cinnamon rolls won’t disappoint when it comes to flavor! I use monk fruit in this recipe, which is actually perceived by our tongue to be 200 times sweeter than refined sugar while not being metabolized like sugar in our body. The sweetness from monk fruit paired with the hazelnut butter, pure vanilla, & warm cinnamon is the dreamiest flavor combo to wake up to in the morning!

Chocolate Hazelnut, but Different…

Everybody knows and loves Nutella, the most famous chocolate hazelnut spread of our time. The chocolate hazelnut flavor combo is a natural match made in heaven!

Re-doing the nostalgic chocolate hazelnut pairing, but flipped was a gamble that I’m glad I took. Nutella is primarily chocolate forward in flavor with a soft subtle hazelnut backdrop. BUT these chocolate hazelnut cinnamon rolls were made to be the opposite of that: primarily hazelnut with a little hint of dark chocolate!

Hazelnut butter is the secret ingredient to these raw vegan chocolate hazelnut cinnamon rolls. It serves as the primary binder to the refined-sugar-free, gluten-free chocolate hazelnut cinnamon rolls. Although it’s slightly more difficult to find in grocery stores compared to peanut butter or almond butter, I PROMISE IT’S WORTH IT!! I could eat the whole jar with a spoon!

What You’ll Need

• Large Food Processor
• Hazelnut Butter
• Almond Flour
• Chickpea Flour
• Coconut Oil
• Granulated Monk Fruit Sweetener
• Organic Cinnamon
• Pure Vanilla Extract
• 100% Dark Chocolate
• Parchment Paper

How to Make Raw Vegan Cinnamon Rolls

Step 1: Combine all of the “dough” ingredients together in a large food processor. Blend on the highest setting for about 30-45 seconds, until a thick mixture forms.

Step 2: Transfer the hazelnut cinnamon roll dough mixture to a baking sheet lined with parchment paper. Shape it into a ball and press the dough into a large rectangle with your hands.

Step 3: Melt the 100% dark chocolate with a teaspoon of coconut oil in the microwave. Spread the melted chocolate over the surface of the rectangle and use the parchment paper to roll the dough from the “short side” of the rectangle.

Step 4: Chill the rolled dough for 30 minutes in the freezer, slice and serve! Store leftover cinnamon rolls in the refrigerator.

More of My Favorite No-Bake Recipes

• Birthday Cake Collagen Bars (Gluten-Free, Refined-Sugar-Free)
• No-Bake Gingerbread Coconut Cookies (Paleo, SCD)
• Wired Peanut Butter Energy Bites
• SCD/Paleo No-Bake Pumpkin Pies
• No-Bake Lemon Coconut Cookies (SCD, Paleo)

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