Saturday, 19 April 2014

Raw Vegan Easter Bun Truffles

Happy Easter! If crossed buns are significant to you at Easter and you would like one but can't have them, try these instead. I won't deny I've made the regular Easter buns this weekend simply because I don't mind the odd indulgence. However, if you are doing your darndest to stay raw over Easter or you are gluten free, or just want a healthier option then these are for you. They are pretty close to tasting like regular buns if I do say so myself, and they are easy peasy!

1 1/2 cups ground almonds
2/3 cup chopped dried fruit (I used raisins, apricots, and dates)
1 tablespoon mixed spice
4 tablespoons apple juice (if desired, they are sweet enough for me without)
4 -6 tablespoons coconut oil
sliced almonds to decorate

1. Stand coconut oil in warm (not hot) water until it liquefies
2. Mix all dry ingredients in a bowl and then add juice (if using).
3. Add the coconut oil a little at a time until the mixture sticks together like a biscuit (or cookie if you're in the northern hemisphere) dough. It will depend on the oil content of your ground almonds as to how much you will need, some have a higher oil content and won't be as dry.
4. Roll spoonfuls of the mixture into the size balls you would like, mine were a level tablespoon amount. Push down slightly and put onto a tray.
5. To make the crosses using a sharp knife cut strips of the sliced almonds into one longer bit and two half  lengths and push the pieces gently into the top to form the cross.
6. Cover and leave in the fridge for the coconut oil to set the truffles. It won't take long.
7. Enjoy!

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