Nothing says Easter quite like hot cross buns, so Vic set to work on this special Easter themed recipe. They look really cute, like mini hot cross buns, but without the flour in a traditional recipe, which means these are gluten free. The twist with the cacao and orange makes them a perfect sweet treat, like mixing a hot cross bun with a Terry chocolate orange – heaven!

Here’s how to make our Hot Cross Energy Balls

Dry ingredients
70g pitted dates
15g coconut flour (equivalent to 1 heaped dessert spoon)
40g ground almonds
10g oatbran
5g cacao powder
1 tablespoon chia seeds

Wet ingredients
2 tablespoons coconut oil
2 table spoons chocolate and hazelnut nut butter

Finishing touches
15g dried raisins
1 teaspoon Valencian orange extract
Tube of ready-made ‘white’ icing

Time to mix those ingredients:

  1. Put all of the dry ingredients into a food processor and blitz until it forms a nice crumb and turn out into a mixing bowl.
  2. Add the wet ingredients to a microwavable dish and warm until they are melted. Keep an eye on this, as it needs to be ‘just’ melted. 20 seconds should be about right, depending on your microwave and the initial runny-ness of the coconut oil in the first instance.
  3. Mix the wet into the dry ingredients.
  4. Using scissors, chop each raisin into about 6 teeny pieces. This is fiddly, but it does a neater job than the food processor. Add to the mixture, along with the orange extract.
  5. Stir the mixture well and take small amounts to roll into 12-14 balls. As you put them onto a plate, squish them down, so they are flatter, and more ‘hot cross bun’ shaped.
  6. Chill the energy balls in the fridge for 10 minutes and then use your icing to pipe a cross onto the top of each treat. Slowly and delicately.
  7. Pop in the fridge for another 10 minutes to set the icing and then gently transfer into a container.