With Easter just around the corner, it’s time to whip up a batch of these healthified chocolate chip hot cross buns.

This recipe was created a few years ago in collaboration with @coconutandbliss. It’s been a necessity every Easter since.

We’ve used spelt flour so it is low in gluten, however if you are looking for a completely gluten free alternative you can substitute spelt for all-purpose GF flour.




Prep time

1 hour 30 minutes

Cooking time

10 minutes




  • 1 cup almond meal
  • 1 3/4 cups spelt flour
  • 2 tbsp coconut sugar
  • 1/2 cup warm cashew milk
  • Pinch nutmeg
  • Pinch cinnamon
  • Pinch cardamom
  • Pinch vanilla bean powder
  • 1 organic egg
  • 2 tbsp melted coconut oil (+ 1 tsp)
  • 100 grams dark chocolate
  • 1 tsp yeast


  • Combine yeast, coconut sugar and warmed cashew milk in a large mixing bowl. Cover and set aside for 5 minutes.
  • Add flour, spices, vanilla, coconut oil, egg, roughly chopped chocolate and mix well using a wooden spoon.
  • Briefly knead the dough using a floured board.
  • Lightly grease a mixing bowl with 1 tsp coconut oil and place the dough in the bowl. Cover and set aside for approx. 1 hour (this allows the mixture to expand).
  • Preheat oven to 180 degrees C, fan-forced.
  • Divide into 10 equal portions and roll into balls.
  • Arrange on a tray lined with baking paper and sit for about 10 minutes.
  • Place in the oven and bake for approx. 10-12 minutes or until slightly golden and risen.
  • Remove from oven and set aside for a few minutes.
  • Place the coyo or cashew cream in a piping bag and draw crosses on the buns.

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