Hot Cross Chocolate Bun

Traditional hot cross bun recipes contain over 5 teaspoons of sugar per bun! I have managed to reduce this less than 1/2 teaspoon per serve so you can enjoy the taste without the sugar slump! These nutrient dense buns will be a crowd pleaser for your family! I recommend serving these hot with some grass-fed butter.

Hot Cross Chocolate Bun



Prep time




  • 1 1/2 cup almond meal

  • 1  cup buckwheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp ground cinnamon

  • 1 tsp mixed spice

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 2 eggs, lightly beaten

  • 150g grass-fed butter or 1/4 cup coconut oil, melted (butter is much nicer though)

  • 2 Tbsp rice malt syrup (or maple syrup)

  • 100g 85% dark chocolate chips 

  • To make the Crosses
  • 1 egg white

  • 1/4 cup desiccated coconut


  • Preheat oven to 180ºC. Lightly grease a 12-hole muffin tray.
  • Mix almond meal, flour, baking soda, baking powder and spices together in a bowl.
  • In a separate bowl combine eggs, butter/ coconut oil and syrup. Add wet mixture to dry and combine well. Fold through chocolate chips.
  • Pour mixture into prepared tray. To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a cross shape with two spoons or using a piping bag.
  • Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Best served toasted under the grill with butter.

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