Choc Dipped Raw Cross Buns

April 12, 2017 0 Comments

Choc Dipped Raw Cross Buns

The humble hot cross bun. Something about it's briochy, sultana (or chocolate chip) filled simplicity topped with melting butter that makes them irresistible. Traditionally, the buns are supposed to be eaten on Good Friday, with the cross standing as a symbol of the crucifixion. However these days people start eating them from about January when they fill the shelves after Christmas. We created this recipe back when we had my beloved Well Nest Kitchen. Health factor aside, these tasty morsels are absolutely delicious and if you have the time, worth making a batch to share with family and friends.

Choc Dipped Raw Cross Buns

Time: 30 mins |  Serves: 6

INGREDIENTS


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

INSTRUCTIONS

The buns:

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.

The chocolate:

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.

 

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