Vegan Gluten-Free Raw Mini Hot-Cross Buns

Raw Mini Hot-Cross Buns (Vegan)

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This dish is something that I’ve never heard of before I came to New Zealand. But it seems to be traditional wherever the British had or have some influence 😉

I have grown to it now and have decided to try a raw version of it. The flavours of freshly ground spices are heart-warming! Perfect for those early autumn days 🙂

For about 15 mini hot-cross buns you’ll need:

1 cup (150g) hazelnuts (soaked in filtered water for at least 8 hours then drained)
1 cup (140g) almonds (soaked in filtered water for at least 8 hours then drained)
3/4 cup (100g) dates, pitted and diced
1/4 cup (25g) FAIR-TRADE cocoa or cacao powder (optional)
1 tablespoon spices (freshly ground cloves, nutmeg, allspice, cinnamon, cardamon in equal parts)
1/3 teaspoon salt
2-3 tablespoon water

For the crosses:
10g cacao butter
1/4 cup (35g) cashews, dry
2-3 tablespoon water (or more if needed)
1 teaspoon coconut nectar


If you have a food processor, chuck all the ingredients (except for the crosses) into it and work until well ground and mixed.

If you have a blender, pulse the nuts to fine crumbles and transfer to a medium sized bowl.

Pulse the dates to fine crumbles and add to the bowl as well. Mix well.

Then add cocoa or cacao, spices, salt and water. Add just as much water as needed to have a relatively moist mixture that is easy to knead.

Mix well.

Form the mini ‘buns’ with your clean hands and place in the freezer.

For the crosses, melt the cacao butter in a bowl in a hot water bath.

Blend the cashews with as little water as possible to a fine cream. It should be quite thick. I use my Personal Blender for this as it is perfect for small amounts.

Add the melted cacao butter and the coconut nectar to the cashews and blend a little more.

Fill the mixture into an icing bag (alternatively you can use a plastic bag and cut off one tip).

Take the ‘buns’ out of the freezer and add the crosses.

Best stored in an air-tight container in the fridge.

Enjoy! 🙂

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