Process pecans until finely chopped. Set aside in large bowl. Process dates until creamy, add sweet potato or pumpkin and process until thoroughly combined. Add honey and spices. Pour into nuts and mix by hand. Add coconut oil, barley, and psyllium powder, and add water a little at a time until a thick dough is achieved. Adjust spices and salt to taste. (For gingerbread, add some ginger!)

Blend the nuts, lemon juice, honey & salt in Blend Tec. Add water a tablespoon at a time as needed to make a very thick cream. You may have to stop often and scrape down the sides. Keep it nice and thick!

Sprinkle cinnamon on a Teflex sheet or wax paper. Spread dough out on the sheet into a large square about 1/4 inch thick. Spread cream ‘cheese’ topping evenly over the dough, keeping a little away from the edges. Starting at one end, roll up into a nice tight roll. Place in freezer for about an hour or so, and then it will be easily sliceable, or just keep it in a nice pretty log. Refrigerate or keep in freezer.

You can substitute flax for the barley, but I find flax to have a bitter aftertaste. The barley is so sweet. You could also sprout and grind your own. I like the Sun Warrior version because it is raw vegan, sprouted, and so easy and tasty.

Enjoy, and Happy Holidays!