Hot Cross Buns with a Chocolatey Twist

Hot Cross Buns with a Chocolatey Twist

Hot Cross Buns with a Chocolatey Twist

Easter is right around the corner, which means an abundance of sweet treats and chocolates. Instead of filling up on empty calories that will make you feel sluggish, go the healthy route to get a chocolatey hit without the sugar overload! Well Naturally is helping Australians enjoy their favourite holiday treat without the guilt. Sugar Free Dark Chocolate, No Added Sugar Milk Chocolate and Sugar Free Dark Chocolate Melts for cooking comprise the better-for-you chocolate range from established Australian food brand, Well Naturally.



 340g fine almond meal
60g organic sultanas, currants or dried fruit mix
1 heaped tablespoon of Well Naturally Melts plus extra 1/3 cup for piping chocolate crosses
50ml raw honey, maple syrup or rice malt syrup
1/2 tsp vanilla extract
2 large free range eggs (or 2 chia 'eggs" for vegans)
2 tbsp macadamia or virgin cold pressed coconut oil, melted
Grated rind of 1 orange (unwaxed)
Grated rind of 1 lemon (unwaxed)
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
1 tsp bi-carb soda
Pinch of sea salt



Set the oven to 180°C (160°C fan-forced) and measure the ground almonds, spices, bicarbonate of soda and salt into a mixing bowl.
Whisk together with a large whisk to aerate. Add the dried fruit, melts, lemon and orange zest to the bowl and mix together to combine.
Whisk the eggs (or chia eggs), liquid sweetener and oil until light and fluffy, preferably with an electric whisk.
Pour the wet ingredients into the dry and mix together with a spoon.
The mixture will be quite sticky but this is normal. Just add a little more almond flour if you feel the mix is too wet. Wet your hands with a little cold water and roll the mixture quickly into six or eight even sized buns, then place on a baking tray lined with baking paper.
Place into the oven and bake at 180°C (160°C fan-forced) for five minutes, then drop the temperature to 150°C (130°C) and cook for a further twenty to twenty-five minutes. Cover with some foil towards the end of the cooking time if they appear to be getting too brown. The hot cross buns are ready if they sound hollow when tapped underneath.
Leave to cool on a wire rack and melt chocolate as per package instructions. Pour melted chocolate into a piping bag with thin nozzle and pipe decorative crosses on top of each hot cross bun. Once set, they're ready to eat!


Recipe By Hayley Cavicchiolo Nourished Habits Nutrition, Food & Wellness Coaching