Raw Cinnamon Rolls

Prepare the Dough

1. In a coffee or spice grinder, grind the flaxseeds to a fine powder. Transfer to a food processor and blend with the almonds until a flour like consistency is formed.
2. Add the agave and process into a workable dough, adding a touch of water, if needed.
3. Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin or your hands, flatten into a large square. Peel off the top layer of paper and set the dough aside.

Make the Filling

1. In a clean food processor, puree the figs, water, cinnamon, cardamom and salt into a thick paste. Spread the mixture evenly over your dough and sprinkle with raisins and chopped nuts, if desired.

Make the Rolls

1. Next, roll the dough into a tight cylinder, as if you were making sushi, using the parchment paper as the mat.
2. Place your roll in the freezer to set for about half an hour, then remove and cut into 12 equal pieces.
3. Store the rolls in a glass container in the freezer. They will keep for up to 2 weeks.