Hot cross bun meets chocolate brownie in this delightful Easter treat! You will love the combination of the classic seasonal spiced bun and chocolatey brownie goodness. It is the perfect recipe to share this Easter with family and friends.
Prep Time: 10 minutes / Cook Time: 50 minutes
Ingredients (Makes 6-8)
- 100g ground almond
- 50g raw cashew ground into meal
- 100g coconut sugar
- 4 tbsp grated vegan chocolate
- 2 tsp cacao powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp vanilla essence
- 1 ½ tsp baking powder
- 40g dairy free chocolate chips or chopped chocolate
- 2 tbsp ground golden linseed (flaxseed) soaked in 4 tbsp warm water
- 5 tbsp coconut milk (80ml)
- 2 tbsp coconut oil, melted
- 1 tsp fresh lemon juice
Ingredients (Cross)
- 40g raw cashews
- 2-3 tbsp water
- 1 tsp maple syrup
Method (Buns)
- Pre heat oven to 170 °C and line a square baking dish with baking paper.
- Add the water to the ground golden linseed (flaxseed) and leave for 5 minutes.
- Combine all the dry ingredients in a large mixing bowl and stir.
- Add the wet ingredients to a blender and blend until well mixed and the flax is nice and loose. This will ensure that it distributes through the mix evenly.
- Add the wet to the dry and stir through until you get a thick dough consistency.
- Divide and shape the dough into 8 even balls then place into the baking dish.
Method (Cross)
- Blend the cashews until they become fine then add the water and maple syrup and stir through ensuring there are no lumps.
- Spoon the cashew mix into a small clip lock bag then snip a small tip of one of the bottom corners to create a nozzle.
- Carefully pipe the mix over the buns to create the traditional Easter cross shape.
- Place buns into the centre of the oven and bake for up to 40-50 minutes or until a skewer comes out clean, or they spring back when gently pressed.
- While they are still hot carefully pour a small amount of the syrup onto the buns then spread with a basting brush.
