These delicious No-Bake Cinnamon Roll Spice Bars are vegan, gluten-free, oil-free and made with whole food ingredients like almonds, cashews, flaxseed and natural maple syrup. They are a much healthier alternative than a cinnamon roll, but still delicious! Just 8 ingredients, including the drizzle (+ water & salt)!
Keyword: no-bake cinnamon roll bars
Author: Brandi Doming
1/4cup (72g)raw cashew butter
6heaping tablespoons (128g)pure maple syrup or agave
1teaspoon (5g)vanilla extract
1cup (108g)almond meal, this is with the skins on (I use Trader Joe's)
1 1/2cups (150g)quick-cooking oats, use GF if needed (these hold MUCH better than whole oats)
2tablespoons (13g)ground flaxseed
1tablespoon (6g)ground cinnamon
1/8teaspoonfine sea salt
ICING DRIZZLE (this makes plenty for the bars)
2tablespoons (32g)raw cashew butter
1tablespoon + 1 teaspoon (28g)maple syrup
These bars are extremely delicious on their own, so if you are wanting a much lower fat option, you can leave off the icing.
Warm your cashew butter for 30 seconds or so in the microwave to ensure it is a runny, smooth consistency. I keep mine in the fridge, so it gets rather hard. Then measure. Add to a food processor.
Add the syrup, vanilla and water and blend until completely smooth.
In a large bowl, whisk together the almond meal, oats, flaxseed, cinnamon, allspice and salt and make sure it is well mixed before adding to the processor. Otherwise, the flax and spices/salt may not mix well because it's gets very thick.
Add the dry ingredients to the food processor and process until it all comes together in large, sticky chunks. (see photo) The batter should be very sticky and hold together easily when pressed between your fingers.
Press into a lined 9x5 loaf pan flat and compact, not forgetting the edges. Place a piece of parchment on top and really press down hard.
Place in the freezer to firm up for 1 hour.
Meanwhile, prepare the icing. Simply whisk the ingredients until completely smooth. Remove bars from the freezer, drizzle icing on top by placing the icing in a baggie, cutting off a small corner and squeezing it out. Place back in the freezer or fridge to let the icing firm up some. Then slice the bars. For storage, I prefer to wrap each bar individually so they retain their shape best. I like to keep them in the fridge, but room temperature is fine, but they will soften more at room temp.
Nutrition per bar (includes icing): 417.1 calories, 21 g fat, 48.5 carbs, 6.9 g fiber, 17.4 g sugar, 51.5 mg sodium