sweetheart raspberry rolls (Edit recipe)

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it's February, so I feel like everything needs to be heart-shaped & pink! so starting off the month, I want to share my heart-shaped raspberry rolls. the rolls are completely grain-free & made pink by beets (no red-dye found here!) they are filled with a gooey raspberry jam & white chocolate chips, frosted with a protein-rich frosting, & topped with raspberries & pink sprinkles. you & your "sweetheart" are going to devour these!

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PREP TIME

3 hours

COOK TIME

45 minutes

INGREDIENTS

25

Serves: 8

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large bowl, whisk together almond flour, arrowroot flour, coconut flour, & salt.
in a separate bowl, add hot water that has been heated to 105-110 degrees.
add maple syrup & active dry yeast to water; sit for 10 minutes.
in a bowl, mix together greek yogurt, apple cider vinegar, & pureed beets.
mix pink yogurt mixture & psyllium husk into yeast mixture.
using a wooden spoon, mix yeast mixture into flour mixture.
knead the dough for 8-10 minutes, then place back into a bowl & cover with a damp cloth for 1.5-2 hours.
first dust a clean surface & rolling pin with a little arrowroot starch, then roll out dough into a rectangle that is ~¼” thick.
in a food processor, mix together jam, raspberries, & monk fruit.
spread raspberry jam mixture in an even layer over dough.
add on white chocolate chips.
using a pizza cutter, cut dough into 8 long rectangles.
carefully roll up each rectangle into a roll & place on a baking dish. (option to make into hearts - roll each half in, then pinch the middle to make a point).
cover baking dish with damp cloth & let sit another 30-60 minutes OR refrigerate overnight.
once ready to bake (allow to come to room temperature if refrigerating overnight), preheat oven to 375.
bake for 35-40 minutes (i covered with aluminum foil ~30 minute) or until starts to turn golden brown & reaches an internal temperature between 190 & 200.
once rolls are done, allow to cool for 10-15 minutes before frosting.
in a food processor, combine all frosting ingredient.
once rolls are slightly cooled, use a small cookie scoop to add frosting to each roll; allow to sit for 30-45 seconds, then spread into each roll (I only used ~½ the frosting & reserved the rest to dip in for serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	225
Fat:	6 g
Carbohydrates:	35 g
Protein:	8 g
Cholesterol:	8 g
Sodium:	365 mg
Fiber:	8 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.