Ingredients
For the Dip:
- 1/2 cup raw unsalted cashews soaked in water overnight
- 3 tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons honey or agave
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
- 2 teaspoons coconut oil melted
For the Pinwheels:
- 4 tablespoons coconut oil softened at room temperature
- 4 (8-inch) whole-wheat tortillas or gluten-free tortillas
- 4 tablespoons coconut sugar
- 4 teaspoons ground cinnamon
- Toothpicks
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Drain the water from the cashews and add them to a small food processor (mine is 3 cups).
- Add in the almond milk, honey, vanilla, and a pinch of salt, and blend until smooth and creamy, scraping down the sides as necessary. This may take 4 to 5 minutes to get smooth.
- Once smooth, with the food processor running, stream in the melted coconut oil until well mixed.
- Transfer the dip to a bowl and refrigerate to thicken.
- Divide the soft coconut oil between each tortilla (about 1 teaspoon each) and spread out evenly.
- In a small bowl, stir together the coconut sugar and cinnamon. Divide between the tortillas, sprinkling over the coconut oil to completely cover each tortilla.
- Roll each tortilla up tightly and slice into 8 bites. Insert a toothpick into each bite to secure it.
- Place the bites on the baking sheet, cut-side down, and bake until the filling is soft and melted, about 8 to 10 minutes.
- Serve warm with dip and enjoy immediately!
