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Raw Hot Cross Buns

Raw Hot Cross Buns

Naturopath Lauren Glucina
These healthy Raw Hot Cross Buns are vegan, refined sugar free and gluten free. Soft and springy with a lemony-cashew cream ‘cross’. Please note the active prep time excludes the 8 hours soaking required for the cashews. You will need a dehydrator, and drying time is 5-6 hours.
4 from 2 votes
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Vegan
Servings 16
Calories 177 kcal



  • cups almond meal
  • ½ cup coconut flour
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 heaped tablespoon cacao powder
  • ¾ cup grated apple
  • 5 large Medjool dates pitted (about 78g)
  • ¼ cup psyllium husks
  • ¼ cup + 2 tablespoons almond milk
  • 1 cup sultanas
  • teaspoons cinnamon powder
  • 1 teaspoon mixed spice
  • Zest of half an orange
  • Couple of good pinches coarse sea salt


  • 1/2 cup cashews soaked in water for 2-8 hours (till soft)
  • 1/4 cup water
  • Juice of half a lemon
  • 1 tablespoon 100% pure maple syrup
  • 2 tablespoons coconut oil liquid
  • 1 teaspoon vanilla extract
  • Pinch of coarse sea salt



  • Place all but sultanas in a food processor and whiz till a dough forms.
  • Transfer to mixing bowl, mix in sultanas.
  • Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, then cut into 16 even squares.
  • Place squares on a dehydrator tray.
  • Baste with maple syrup.
  • Dehydrate for 1 hour at 135˚F, then turn down to 115˚F for another 4-5 hours.


  • Drain cashews, blend everything in blender till smooth.
  • Spoon mixture into a piping bag, then pipe on crosses over the dehydrated buns.
  • Store in an airtight container for about a week.


Calories: 177kcal
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