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If you’re looking for a last minute spring treat, look no further than these Hot Cross Bun Bliss Balls. They’re such a simple bite to whip up that I wasn’t sure if I should write a recipe up, but with the Easter holidays this weekend I figured why not share something festive.
These bliss balls are fruit sweetened, chewy, dense and made with wholesome ingredients. The best part is they’re perfectly spiced and taste like a traditional hot cross bun, except vegan, gluten-free and bundled up into a sweet little bite. Unlike most bliss ball recipes, this recipe is made without any added oils but is packed with natural healthy fats from nuts.
To top it off, I frosted my bliss balls with the iconic cross, with a refined sugar free “icing”. I recently shared a recipe for a Hot Cross Bun Baked Oatmeal, which also uses the same healthier icing. If you ask me, the cross is a must for that nostalgic feel.
This recipe is vegan, gluten free, refined sugar free and oil free too. You can absolutely meal prep this and keep them in the fridge or freezer as a snack.
what’s in these hot cross bun bliss balls?
MEDJOOL DATES → I call these nature’s candy and they’re incredible for adding natural sweetness to desserts! This variety in particular has a bit of caramel-like flavour and a gooey, soft texture that holds bliss balls together with ease. They’re packed with fiber, delicious on their own and are the base of this bliss ball.
RAISINS→ In addition to our medjool dates, we’re also using raisins to bind our bliss balls. They’re not only naturally sweet, but also an essential ingredient to hot cross buns.
GLUTEN FREE ROLLED OATS → We’re adding gluten free rolled oats to this bliss ball recipe which, in my opinion, gives more of a dessert like texture. When using all nuts, it can create a very truffle-y texture, so I like to add oats to balance it out.
CASHEWS→ Cashews are the nut of choice in this recipe, but you could also substitute with almonds. Using a nut adds healthy fat to the recipe and keeps things moist, without the need for added oils.
SPICES→ I used the traditional hot cross bun spices, and you can customize it to suit your palate. I use clove, cinnamon and nutmeg, and you can also add citrus zest if you’d like.
HEALTHIER “ICING” → To make the icing or frosting, I like to use either coconut butter melted down, or create a powdered sugar using coconut sugar. Like traditional powdered sugar, you can also blend up coconut sugar to create a powder, and then add water to create icing! Easy peasy.
secrets to success
If your medjool dates are not soft and squishy, I recommend soaking in some hot water beforehand to soften them up. Make sure you drain completely before adding to the blender.
In this recipe, it’s important to add the ingredients to the food processor in order. Start with the dry ingredients, then add the dates and raisins to finish. I have tried making bliss balls in a blender but really prefer using a food processor, as it’s much easier to clean and also get an even blend throughout.
If you like your bliss balls chunkier, pulse instead of blending the ingredients. It’s completely up to you, and you can also opt to add extra raisins to remain chunky before rolling! You do you 😉
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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