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Charoset Hot Cross Buns (Raw, Vegan)

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!

Servings: 9 buns
Author: Sabrina @ Straits Road Kitchen
Wet Ingredients
  • 48 g (1/4 cup) pitted Medjool dates
  • 40 g (1/4 cup) dried Turkish figs
  • 20 g (2 tbsp) dried golden berries or sultanas
  • 20 g (2 tbsp) dried tart cherries or cranberries
  • 45 g (3 tbsp) beetroot juice or filtered water
  • 18 g (1 tbsp) maple syrup
Dry Ingredients
  • 48 g (1/2 cup) oat flour
  • 32 g (6 tbsp) desiccated coconut
  • 24 g (1/4 cup) almond flour
  • 15 g (6 tbsp) tocotrienols
  • 10 g (1 tbsp) ground chia or flax seed
  • 3/4 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, cloves)
  • 200 g (2 medium) shredded apple
  • 21 g (3 tbsp) psyllium husk powder
Glaze (optional)
  • raw honey
  • 2 tbsp cashew butter or coconut butter
  • 2 tsp plant-based milk
  1. 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.

  2. 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.

  3. 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.