Veto Choc-Chip Hot Cross Buns

Who doesn’t love a nice, warm and fluffy hot cross bun slathered in vegan butter? My version of the recipe isn’t fluffy but it’s moist, delicious and incorporates one of my favourite foods: chocolate! We use Sacred Earth Organic Drinking Cacao to make our own chocolate chips. Using a combination of almond & coconut flour, these buns are low-carb, gluten-free, keto friendly, diabetic friendly and of course vegan. Go ahead, what are you waiting for? Get baking!

Macros Per Serve: 
Calories: 447.3 kcal Net Carbs: 7.4 grams Protein: 7 grams Fat: 41.5 grams

Makes 10 servings

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Ingredients:

Chocolate Chips:
100 g Sacred Earth Drinking Cacao
100 g cacao butter

Hot Cross Buns:
50 g coconut flour
80 g almond flour
50 g powdered natvia
2 tbsp psyllium husk powder
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
¼ tsp clove
20 g cacao nibs
5 flax eggs (1 flax egg = tbsp flax to 3 tbsp water)
50 ml coconut mylk
145 g melted coconut oil
55 g melted cacao butter

Crosses:
150 g cashews soaked and drained
100 ml alkaline filtered water
50 g melted cacao butter
20 g powdered natvia
1 tsp vanilla extract
2 tsp psyllium husk powder

 

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Method:

  1. Place cacao butter into a metal mixing bowl over a saucepan containing water. Heat until the cacao is just melted, stirring constantly.
  2. Pour into a blender jug and add the Sacred Earth Drinking Cacao. Blend on high speed until super smooth and pour back into the mixing bowl.
  3. Using a spatula, spread mixture up the sides of the mixing bowl to temper the chocolate until it's shiny. Basically you're trying to cool the chocolate by spreading it over a large surface area as you mix it. 
  4. Once the chocolate is glossy and has thickened slightly, pour into chocolate mould and place in the freezer for 15 minutes or until chocolate has set completely.
  5. Meanwhile in a large bowl, mix hot cross bun ingredients except for the coconut oil, flax eggs & coconut mylk until well combined.
  6. Add the remaining wet ingredients and incorporate until dough forms.
  7. Remove chocolate from the freezer and chop roughly. Kneed into the dough until evenly distributed.
  8. Divide dough into 10 even buns and place on a baking tin lined with baking paper.
  9. Bake at 180 degrees Celsius for 20 minutes or until golden and leave to cool until buns are warm but not too hot to touch.
  10. Blend all ingredients for the crosses in a high-speed blender until smooth. Transfer to a piping bag and pipe crosses onto the buns.
  11. Enjoy warm with some vegan butter. Serve alongside a warm cup of Sacred Earth Drinking Cacao. Yum!
 
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