Hot Cross Bun Bites
Hot cross buns are an Easter tradition. These days you can get all sorts of varieties beyond traditional... with peel, fruitless, choc chip, white chocolate... the list goes on! Add these to the mix. They are super healthy and although they look completely different and the texture is nothing like a traditional one, they actually taste like the real thing. They are also super cute!
Recipe Tester Feedback: "Great ingredients, a tasty healthy choice for Easter. Only hard thing was just eating one!!!" - Megs
No: Gluten / Dairy / Egg
Total Preparation Time approx. 2 hours incl.chilling time
Makes approx. 24 pieces
- walnuts - 150, raw
- cashew nuts - 50g, raw
- dates - 120g, Medjool, pitted (approx. 8-10), see Notes
- currants - 30g (or sultanas or raisins)
- maple syrup - 30g
- mixed spice - 1 tsp, ground
- cinnamon - 1 tsp, ground
- sea salt - pinch
- 'Cream Cheese' Frosting
- Add walnuts (150g), cashews (50g), dates (120g), currants (30g), maple syrup (30g), mixed spice (1 tsp), cinnamon (1 tsp) and salt (pinch) into the mixing bowl. Blitz Speed 8 / 30 seconds.
- Using a spatula, transfer mixture to a separate bowl and refrigerate for 20-30 minutes. This will make the balls MUCH easier to roll.
- Once slightly chilled, take a rounded teaspoonful of the mixture and place them onto the prepared tray. Continue until all mixture is used. Then, moving quickly, roll each ball in your hands until smooth. This is a great way to do it so that you don't have to keep washing your hands! Place all balls onto tray so they are not touching and refrigerate for at least an hour.
- Optional: While these are chilling, make the “cream cheese” frosting. This recipe can be found in the Carrot Cake Breakfast Bar recipe.
- To serve, scoop some of the frosting into a small ziplock bag. Press the mixture into one corner of the bag. Seal the bag. Using a pair of scissors, cut off just the tip of the corner where the mixture is located. Now you can use this as a piping bag. Start on one side of the ball and put a line through the middle then turn the ball 90 degrees and make another line. This should form a + on the top, just like a hot cross bun.
- Store in an air tight container in the fridge for 3 weeks or freeze for up to 3 months.
Note: If you don’t have medjool dates (the soft kind), you might need to deseed them and soak them in boiling water for at least 30 minutes prior to use. When you are ready to use them, remove the dates from the water and add them to the mixture as normal. You can discard the water or keep it to use in smoothies as it will add some sweetness