Raw Vegan Cinnamon Rolls

-1 In a high speed blender or food processor, pulse the walnuts and pecans until they're finely chopped. 
-1 Drain your dates, and add them to the blender with the nuts, along with the cinnamon and salt. Pulse until a dough begins to form. Add in the water by the tbsp until a sticky mixture forms. 
-1 Remove the dough from the blender and place on a cutting board lined with parchment paper. Flatten out the dough into a rectangle, about 9u0022 x 5u0022. You can use a rolling pin wrapped in plastic wrap to help prevent sticking, and straighten out the edges with a knife or pizza cutter (see video below)
-1 Set the crust in the freezer for at least 20 minutes while you clean out the blender and prep the filling. 
-1 For the filling, blend together all the filling ingredients until smooth. Start off with 1/4 cup of the milk, and add more as needed to smoothen it out. The glaze should be somewhat thick, and not too watery. 
-1 Set the glaze in the fridge for 10 minutes, while your crust is in the freezer. 
-1 Remove both, and spread 3/4 of the glaze over the crust. Gently begin to roll your dough into a log. Reserve the remaining filling as a topping. You can add 2-3 more tbsp of almond milk to thin it out if needed. 
-1 Freeze the roll on the parchment lined board for at least 3 hours. 
-1 Remove the roll from the freezer, and slice into about 15 bites. Roll the bites between the palm of your hands to help round out the edges (see video below)
-1 Drizzle with the extra glaze and cinnamon and enjoy! They're best when served straight from the freezer. 
-1 Keep stored in the freezer for up to 3 months.