Hot Cross Chocolate Buns


Healthified hot cross buns with a chocolatey twist… This recipe was made in collaboration with the talented Sophie of @coconutandbliss Instagram.

Perfect for the Easter season… These taste exactly like the real deal (only better!) Definitely a must-try.

We use Loving Earth two ingredient dark chocolate for the chocolate chunks.



Makes 10 mini hot cross buns

1  3/4 cup sprouted spelt flour
1 cup almond meal
2 tbsp coconut sugar
1/2 cup warm cashew milk
Pinch nutmeg
Pinch cinnamon
Pinch cardamon
Pinch vanilla bean powder
1 organic free range egg
2 tbsp coconut oil, melted (+ 1 tsp extra)
100g dark chocolate*
1 tsp yeast


Coconut yoghurt (Coyo)

*We use Loving Earth Dark Chocolate


  1. Combine yeast, coconut sugar and warmed cashew milk in a large mixing bowl
  2. Cover and set aside for 5 minutes
  3. Then add flour, spices, vanilla, coconut oil, egg, roughly chopped chocolate, mix well
  4. Briefly knead the dough using a floured rolling board*
  5. Lightly grease a mixing bowl with 1 tsp coconut oil and place the dough in the bowl
  6. Cover and set aside for approx. 1 hour (this allows the mixture to expand)
  7. Preheat oven to 180 degrees C
  8. Divide into 10 equal portions and roll into balls
  9. Arrange on a lightly greased and lined baking tray
  10. 10. Place in the oven and bake for approx. 10-12 minutes or until slightly golden/risen
  11. Remove from oven and set aside for a few minutes
  12. Then place coyo in a piping bag and draw crosses on the buns
  13. Serve and enjoy

*We use spelt flour