Choc-cherry hot cross buns

Choc-cherry hot cross buns

By
From
Pana Chocolate, The Recipes
Makes
18
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

An Easter staple, hot cross buns are a spicy, delicious treat. As much as we appreciate the traditional version, we think our buns with a choc-cherry twist are even better. Serve them toasted with a sliver of nut butter for afternoon tea, or pack them for lunch – they’re perfect either way.

Ingredients

Quantity Ingredient
65g psyllium husk
200g brazil nut pulp
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 vanilla bean, split lengthways and seeds scraped
70g flax meal
150g coconut sugar
2 pinches himalayan pink salt
165g chopped medjool dates
1 tablespoon maple syrup, plus extra for glazing
220ml filtered water
80g sour cherries
35g dried cranberries
100g pana chocolate raw cacao, broken into chunks

for the chocolate cross:

Quantity Ingredient
120g cashews, soaked
2 tablespoons filtered water
2 tablespoons cacao powder

Equipment

Quantity Ingredient
high-speed blender
dehydrator
non-stick sheet
piping bag

Method

  1. In a bowl, combine the psyllium, Brazil nut pulp, spices, vanilla seeds, flax (linseed) meal, coconut sugar and salt. Ensure there are no clumps in the mixture.
  2. Pulse the dates in a high-speed blender until they form a chunky paste (approximately 4–5 seconds).
  3. Add the maple syrup, filtered water and date mixture to the dry mix and massage together with your hands until combined.
  4. Continuing to use your hands, fold through the sour cherries, cranberries and chocolate chunks.
  5. Form the mixture into balls of approximately 3 tablespoons each, and place them on a non-stick sheet, leaving a few centimetres/an inch between each.
  6. Using a pastry brush, glaze each bun with maple syrup (not too much – they shouldn’t be dripping).
  7. To make the mixture for the chocolate cross, blend the cashews, water and cacao powder until smooth.
  8. Using a piping bag with a small nozzle, pipe the mixture into a cross onto the top of each bun.
  9. Dehydrate the buns at 40°C for at least 12 hours.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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