Raw Choco Hot X Buns With Chocolate Drops and a Hazelnut Choc Filling. Decadent, chocolatey, gooey, goodness!

But yet, gluten free, wheat free, dairy free, refined sugar free. So that mean’s its guilt free right?!

Easter is a time of giving, receiving, reflecting and rebirth. What better way to honour that than with some raw hot chocolatey x bun goodness to give to your loved ones to enjoy?

Dough Ingredients (makes aprox 9 buns):

• 1C pysillum husk

• 2C almond pulp (leftover from making almond milk – or blend down 2C almonds in food processor to make a meal)

• 1T cinnamon

• 1T mixed spice

• 1/2C Xylitol (powder it in a dry blender jug)

• 1/2C cacao powder

• 1/2C cacao nibs

• 8 drops Medicine Flower Vanilla Extract (optional)

• 8 drops Medicine Flower Dark Chocolate Extract (optional)

• 1C currants (soaked 20 minutes to soften – drain)
• 1/2C finely chopped dates
• 1/2C flax meal
• 1C water
• pinch himalayan salt

Method:

Combine all ingredients in a bowl and work with hands to create a dough. Set aside while you make the chocolate drops.

Chocolate Drops Ingredients:

• 1/2C dates, chopped

• 1/2C hazelnuts

• 1/2C cacao

• 1T coconut oil

• 1T mixed spice

• pinch himalayan salt

• 8 drops Medicine Flower Vanilla Extract (optional)

• 8 drops Medicine Flower Hazelnut Extract (optional)

Method:

Make a butter with the hazelnuts by running them in a food processor. Add coconut oil in a thin stream from time to time if mix gets too thick. To make a butter it should take about 15 minutes of constant running in the food processor. Then add cacao powder and rest of ingredients in batches while food processor is running to create a thick chocolate paste. Add more oil in thin stream if it needs thinning. Adjust to taste. Pour into a baking paper lined tray and freeze for 10 minutes.

Then remove from freezer and cut half of the chocolate mix into 2cm squares. (The other half of the mix you will melt down to create the chocolate filling). Roll into balls and then combine into dough mix.

Place dough mix onto paraflexx lined dehydrator tray and shape into a square loaf. Cut into approx 9 squares. I also pushed extra chocolate drops into each square so there was lots of chocolate surprises when biting into a bun :)

Dehydrate at 130°F for the first hour. Turn down to 110°Ï and dehydrate for approx 6-8 hours.

When ready to serve, cut each bun in half, melt down the remaining chocolate drops over a double boiler and add the chocolate filling into each bun. Put bun back together and decorate each bun with the white cross filling using a squeezy bottle.

Hint: These are yummy served warm from the dehydrator, just before everything starts to melt and get a little gooey! :)

White Cross Ingredients:

• 1/2C cashews, soaked 20 minutes

• 1/4C filtered water

• 2T maple syrup or other sweetener of your choice

• 8 drops Medicine Flower Vanilla Extract (optional)

• Juice and zest of 1/2 a lemon

• pinch himalayan salt

• 2T coconut oil

 

Method:

Place all ingredients in a blender and blend till smooth. Transfer to a squeezy bottle and place in fridge for 10 minutes to allow it to become more set / solid before decorating each bun with a cross.

PS> If you would like to experiment with the amazing Medicine Flowers to create delicious sugar free flavours check them out in my online store here. 

PPS. If you would like to experience what its like to live the raw vegan lifestyle, detox and gain more energy in just 7 Days try my 7 Day Raw Food Plan! 

All recipes, meal plan shopping lists, videos & bonus material, plus our community on the private Facebook Group page included, jump on board. You can start anytime!

Much raw love! <3

PS. Want a more traditional Hot X Buns Recipe? Check it out here.