Flavour packed raw hot cross buns. These are just divine with notes of cinnamon, ginger and the sweetness of the dates. Perfect to share with friends and family.
Ingredients
*150g almonds
*1 tsp ground ginger
*1tsp ground cinnamon
*1 cup Medjool dates
*1 tbsp raisins / sultanas (chopped up)
*2 tsp orange zest (alternatively, lemon zest)
*1tbsp ground almonds
*60g cacao butter
*1-1.5 tbsp maple syrup (dependent on how sweet you like it!)
*1/2 tsp sea salt
Instructions
In to a food processor place almonds and blitz until finely ground
Add in ginger, cinnamon, 1 tsp orange zest and ground almonds and blitz
Now add in the dates and blitz until fully combined and the ingredients have bound together in to a ball. This may take 2 -3 minutes and you might need to let your blender have a break after 1 -2 minutes
On a baking tray / plate with some baking parchment and with clean hands, take about 1.5 tsp of mixture and roll in to a ball. Add 1-2 raisins (chopped if they are too big) and roll some more before flattening slightly
Continue until you have completed them all
White chocolate:
In to a heat proof bowl over boiling water place the cacao butter and allow to melt
Mix in the maple syrup, ½ tsp orange zest and the sea salt
Allow it to cool slightly - so that it resembles a sauce like texture rather than pure liquid (you could pop it in to the fridge for 2-3 minutes to speed the process along)
In to a piping bag place the mix and gently pipe crosses over each "hot cross ball"
Continue until they are all done and then put them in to the fridge to set for up to 20 minutes
Before placing in fridge sprinkle any remaining orange zest on top
With the remaining white chocolate mixture, place in to moulds with some freeze-dried strawberries or raspberries and pop in to the fridge to set
Recipe by at https://thelowcarbkitchen.co.uk/paleo-raw-hot-cross-buns/