Saturday, 19 April 2014

Hot Cross Buns

Easter has got to be one of the best holidays of the year - not only do you get a super long weekend, but the whole thing revolves around chocolate!! Excellent :) 

Here's a wee recipe for these little 'hot cross' buns that are basically little half truffles with a coconut butter cross piped over. Super easy to make, full of nutrients, and the perfect answer for anyone who doesn't want to eat chocolate or can't for whatever reason. You can pretty much use any combination of nuts, dried fruits, seeds etc that takes your fancy. The recipe below just gives you an idea

Tasty little treats...

... All packaged up and ready for gifting!

Hot Cross Buns
Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar

1 cup raw cashew nuts
1/4 cup raw almonds
1/4 cup desiccated coconut
1/2 cup coconut butter (creamed coconut)
1/4 cup raw cacao powder (or cocoa powder)
2 tbsp cacao nibs (or chocolate chips)
2 tbsp coconut oil
10 medjool dates (or dried dates)
4 tbsp extra melted coconut butter for crosses

1. Combine cashews, almonds, both coconuts, cacao powder, coconut oil, and dates in a blender or food processor. Blend until a sticky texture is achieved. 
2. Add cacao nibs and pulse to combine
3. Press mixture into half cake-pop moulds (or use Easter egg moulds or whatever works for you). Chill in the fridge or freezer for half an hour or so to set
4. Place the extra coconut butter into a snap lock bag with the corner cut off, or a piping bag with a fine tipped nozzle on. Pipe crosses over then chill again to set the coconut butter.