Easter/Passover no-bake Charoset Hot Cross Buns, made with dried fruit, oats, tocotrienols and psyllium husk for a raw bread that "springs" into life!
Coarsely chop the dried fruit. In a bowl, mix the dried fruit and soak in beet juice or water and maple syrup for 15 minutes to soften.
In a food processor, combine the dry ingredients. Add the softened dried fruit and pulse a few times to combine. Do not overblend as we want the dough to have some texture. Add in the psyllium husk powder and apple and pulse a few more times. Transfer the mixture out into a bowl.
Divide the dough into 50 g portions. Roll each portion into a ball and flatten slightly between your palms. Cut a cross shape into the top of each bun. Place the buns on a dehydrator screen and dry at 46°C for 4 hours until dry to the touch. Use a brush to glaze with raw honey. Mix together the cashew butter and plant-based milk to form a thick paste. Transfer to a piping bag and pipe crosses on the dough. Store the hot cross buns in the refrigerator for up to one week.