These little sweeties are a treat to behold for all of my gluten-free, dairy-free, vegan and yeast-free friends around the time of the Spring Equinox. Whilst they are not 'hot' buns, they are so reminisce of the lovely warm spice flavours of the traditional hot cross buns that begin to appear on the bakery shelves this time of year.
This recipe is simple to create with the handy help of a food processor. The coconut flour imparts a slight baked goods texture to the 'buns' that you don't generally find with a bliss ball type of treat. Lucuma powder, made from the South American fruit, is packed with beta carotene, iron, zinc, vitamin B3, calcium and protein and can be found in any good health food store. It gives the buns a delicious hint of butterscotch flavour, adding to the warm profile, so don't skip out on this ingredient if you can help it. I only needed one small orange for the quantity of zest and juice required for these buns. Happy un-baking!
Makes 12-14 depending on how big a baller you are!
Raw Hot Cross Buns
- 1 cup raw almonds
- 2/3 cup coconut flour
- 12 medjool dates, pits removed
- 1 Tbsp lucuma powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 cup orange juice
- 2 Tbsp orange zest
- 1/2 cup raisins
- 1 cup raw cashews
- 2 1/2 Tbsp coconut oil
- Zest orange and juice, set aside
- Place almonds in a food processor and process until crumbly
- Add coconut flour, dates, lucuma, spices, vanilla extract and orange juice
- Process until combined
- Add orange zest and raisins. Pulse until just combined
- Roll into balls then shape into a 'bun'! Set aside in freezer or fridge while you make the icing
- Combine icing ingredients in food processor and blend until smooth
- Use a piping bag to squeeze the icing onto 'buns'.
- Store in Fridge (or freezer to keep longer) then Enjoy with Friends!