Time: 30 mins | Serves: 6
For the buns:
1 cup pitted dates
1 cup almonds
1 cup oats (toasted over low heat with 1 tbs coconut oil)
1 cup sultanas
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch of salt
For the Choc top:
3 tbs coconut oil
3 tbs honey/ rice malt syrup or maple syrup
2-3 tbs raw cacao powder
For the cashew icing:
1/2 cup cashews
2 tbs coconut oil
2 tbs honey
pinch of sea salt
dash of lemon juice
In a food processor, pulse the oats and almonds into a rough flour like consistency.
Add the remaining ingredients and process of medium speed until everything sticks together. Don't over process this as you want to keep some of the texture of the fruit.
Divide into your chosen portions. We used to weight them out into approximately 70g pieces.
Shape into cubes with your hands and pop them on a lined baking tray in the freezer.
Melt the coconut oil and add the honey/ and cacao powder.
Stir until it's smooth and chocolatey.
Dip the cold buns in the mixture and place them back in the freezer.
The cashew icing cross:
In a food processor, process the cashews into a fine flour. Add the remaining ingredients and and blend until the mixture is thick and creamy.
Using a piping bag, pipe the cross over the buns and put the buns back in the freezer.
When ready to serve, take the buns out of the freezer and allow to stand for 30-60 mins.
Emma from Better with Cake knows what women want: Delicious healthy cookies that are super easy to make! These Peanut Butter Choc Chip Cookies are made with only four ingredients including our favourite Byron Bay Peanut Butter and are ready in a matter of minutes. They are gluten free, dairy free, sugar free and vegan.
We are always inspired by the gorgeous nutritionist Shannon from @livingwithrosie and her drool-worthy recipes. This Nutty Banana Chocolate Mousse is the ultimate naughty but nice treat. All the goodness without any nasties. It is gluten free, dairy free and vegan.
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