Raspberry Cardamom Rolls - alive magazine

Ingredients

• 1 1/2 cups (350 mL) finely ground almond flour
• 1/3 cup (80 mL) coconut flour
• 3 Tbsp (45 mL) coconut sugar, divided
• 1 1/2 tsp (7 mL) baking powder
• 1 1/4 tsp (6 mL) xanthan gum
• 1/2 tsp (2 mL) fine sea salt
• 5 Tbsp (75 mL) unsalted butter or vegan butter, at room temperature, divided
• 1/4 cup (60 mL) unsweetened almond milk or unsweetened oat milk
• 2 tsp (10 mL) vanilla extract, divided
• 2 large organic eggs
• 1 tsp (5 mL) ground cardamom
• 1/2 cup (125 mL) frozen raspberries, roughly chopped
• 4 oz (113 g) cream cheese or vegan cream cheese, softened at room temperature
• 1 Tbsp (15 mL) maple syrup
• 2 Tbsp (30 mL) chopped pistachio nuts