Ingredients
Scale
Filling
- 1/2 cup pecan pieces
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut sugar
- Pinch salt
Dough
- 2 cups pecan pieces
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup oat flour
- 1/8 teaspoon fine grain sea salt
Frosting (Optional!)
- 1 personal-sized container of vanilla yogurt
- Powdered sugar
Instructions
- Optional: Preheat oven to 325 degrees Fahrenheit. Toast pecan pieces for 10 minutes, or until fragrant. (This takes a bit more time but makes the rolls taste fresh from the oven.)
- Add filling ingredients to a food processor and pulse a few times until it looks like sand. Transfer to a bowl.
- Add the 2 cups of pecan pieces (from the dough ingredients) to the food processor—no need to wash the food processor in between. Process for 3-5 minutes, or until it becomes nut butter (wait for the oils to release and it to get really creamy).
- Add all remaining dough ingredients and process 1-2 minutes, until dough is well combined.
- Roll dough gently into ping pong-sized balls (it breaks a bit, so sort of press and roll at the same time), then press/roll each ball into a 3-inch worm.
- Press the worms in the filling so one side is coated, then gently coil, with that side facing in. Place on parchment-lined pan, pressing any parts that broke back into a ball shape. Place in freezer to cool while you make frosting!
- Optional: Mix together one personal-sized container of vanilla yogurt with powdered sugar until it’s your desired sweetness. Drizzle on top, or use a Ziploc with the corner clipped to spiral on.
- Makes 12-14 bites. Store in the freezer for up to 3 months, and eat one when you need a nosh!
Keywords: cinnamon roll dough bites