Chocolate Hot Cross Buns

It’s that time of the year when the weather gets cooler (well, in Melbourne), the days get shorter and the chocolate shortage is non-existent; it’s Easter! A few years ago I created a hot cross buns recipe which I made religiously each year. So many of my readers have made this recipe which I’m so thankful for. This year however, I have decided to re-invent the hot cross bun and have changed a few ingredients and also a step in the method. I think this new clean hot cross bun recipe is better than ever!

Don’t forget to #mycleantreats when you make these on Instagram or email them through to me: – I’ll be regramming your hot cross bun creations! Happy baking x


2 cups spelt flour (or flour of choice – if gluten-free, add extra milk and oil)

4 tsp baking powder

2 tsp cinnamon

2 tsp nutmeg

2 tsp bi-carb soda

Pinch of salt

3/4 cup rice malt syrup

50 ml grape seed oil or macadamia oil

2/3 cup almond milk (or milk of choice)

100g organic dark chocolate chips or 70/90% cacao chocolate chopped



  • Preheat oven to 200 degrees Celsius
  • Mix all dry ingredients in a large bowl (except chocolate)
  • In a separate bowl, whisk wet ingredients until combined
  • Make a well in the center of the bowl with dry ingredients and add in the liquid mixture. Fold lightly and add the chocolate  through
  • Pour a small amount of flour in your hands and pick up a small handful of mixture and roll into a ball. Place on a large tray lined with baking paper and repeat. Place the hot cross buns very close together with a small gap in between so when they rise they are connected. Place in the oven for 15 minutes
  • Melt some extra chocolate and drizzle slowly using a spoon in the shape of crosses and enjoy!


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