These are very creatively called Easter buns considering they don’t have much in common with the traditional hot cross bun version. No white flour, no butter, no milk, no eggs, no processed sugar. But I made them to look sort of the same so here you go, a healthier, dairy free, gluten free, delicious version you can enjoy guilt free. This means you can have two or three at a time if you want. Happy times.
For me holidays are just another opportunity to put a healthier spin on traditional treats. Because I don’t take joy in indulging in foods that leave me bloated, on a sugar high, with mild indigestion and tired and sleepy. I want to eat, even have a full belly, but then I want to carry on and enjoy the rest of the day and time spent with family. So I make food that I love, food that loves me back, food that leaves me energized and feeling happy and nourished.
Like these buns. They are not very sweet. Actually not sweet at all, I only used one banana and 2 dates for the whole batch. But they are rich, dense and satisfying, full of nourishing ingredients and no empty calories in sight. Which means I can enjoy them even early in the day if I please.
As it’s already Easter today (happy Easter to you!) and you probably won’t be baking anymore buns (or will you? high five if so) I’d suggest you hold onto this recipe for your next healthy mini muffins, mini baked donuts or cookies. It’s dairy free, egg free and gluten free.
Chocolate peanut butter Easter buns
- 1 cup almond meal
- 1/2 cup buckwheat flour
- seeds of 1 vanilla bean
- 1 tsp cinnamon
- 1 tsp cacao powder
- small handful goji berries
- small handful cacao nibs
- pinch sea salt flakes
- 1 TBSP peanut butter
- 1 banana
- 2 medjool dates (pitted)
- I served them with a peanut butter chocolate sauce: 1 TBSP peanut butter + 2 TBSP melted raw dark chocolate (you can also improvise the chocolate my mixing melted coconut oil with a bit of cacao powder – I did not add any sweetener to my sauce)
- Preheat the oven to 190-200C. Line a tray with baking paper.
- Add the dry ingredients to a medium bowl – almonds, buckwheat, vanilla and cinnamon, cacao, goji berries, cacao nibs and sea salt. Mix well with a spoon.
- Add the banana and dates to a blender and puree. Scoop into the bowl and add the peanut butter too.
- Mix well by hand until you get a dough. Divide in 2 and then each part in 3.
- Roll into balls and then flatten a bit.
- Arrange your ‘buns’ on the baking paper and bake for about 15 to 20 minutes until golden brown on the outside. To test if they are done, poke one with a toothpick or skewer and if it comes out clean they are ready.
- Allow them to cool before adding the chocolate hot cross (otherwise it will melt on top). Or before you dunk them completely in sauce. It’s been known to happen.