Paleo No Bake Hot Cross Buns

Paleo No Bake Hot Cross Buns

Happy Easter weekend everyone, I hope you are all having a super time. I wanted to share with you a recipe I have been working on for a little while. As a child (and still as an adult) one of my favourite things to do when baking was to try the raw ingredients. From cookie dough to cake batter, my favourite part of the process was standing, wooden spoon in hand licking off the mixture. Needless to say I would end up with agonising tummy ache only a few hours later, yet never really learnt my lesson! Luckily, at the ripe old age of 26 I finally realised what foods do and do not work for my body and since then I have worked hard to create recipes that still give me that same indulgent ‘raw batter’ satisfaction.

Therefore, as it’s Easter I wanted to give you all a delicious treat and share in my love of raw mixture. This recipe is quick to make and does not have any nasty ingredients in it, so you can bode farewell to any bloating and tummy ache! Simple and incredibly moreish, these raw hot cross buns look divine and taste even better than the real thing through the blend of orange zest, cinnamon, ginger, almonds, raisins and Medjool dates. The consistency is like raw cookie dough and the cross has been piped on to the buns using homemade raw white chocolate. No burnt currants, no gluten, no nasties, just pure unadulterated Easter indulgence.


Paleo No Bake Hot Cross Buns
Prep time
Cook time
Total time
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.
Recipe type: Raw, Vegan, Vegetarian, Gluten Free, Dairy Free, Sugar Free, Paleo, Whole 30
Serves: 12
  • *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
  1. In to a food processor place almonds and blitz until finely ground
  2. Add in ginger, cinnamon, 1 tsp orange zest and ground almonds and blitz
  3. 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
  4. 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
  5. Continue until you have completed them all
  6. White chocolate:
  7. In to a heat proof bowl over boiling water place the cacao butter and allow to melt
  8. Mix in the maple syrup, ½ tsp orange zest and the sea salt
  9. 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)
  10. In to a piping bag place the mix and gently pipe crosses over each "hot cross ball"
  11. Continue until they are all done and then put them in to the fridge to set for up to 20 minutes
  12. Before placing in fridge sprinkle any remaining orange zest on top
  13. 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






























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