Hot Cross Bun Bliss Balls (vegan, gluten-free, refined sugar free, oil free)



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10 minute hot cross bun bliss balls!

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.

Hot Cross Bun Bliss Balls Veggiekins

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.

Hot Cross Bun Bliss Balls Veggiekins

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 😉

Hot Cross Bun Bliss Balls Veggiekins

if you like this recipe, try…

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!

Hot Cross Bun Bliss Balls (vegan, gluten-free, refined sugar free, oil free)

5 from 1 vote
Servings: 10 -12
Prep: 5 minutes
Cook: 10 minutes
A simple, 5 ingredient festive recipe! These Hot Cross Bun Bliss Balls are a great treat made vegan, gluten-free, oil free and refined sugar free.


  • 1/2 cup cashews
  • 1/4 cup rolled oats
  • 1/2 tbsp blend of spices equal parts cinnamon, nutmeg and clove
  • 1/2 cup raisins
  • 6 large medjool dates pitted
  • optional
  • pinch of salt
  • 1/4 tsp vanilla extract
  • icing
  • melted coconut butter
  • coconut sugar blended into a fine powder, mixed with water


  • Add cashews, oats and spices to a food processor and pulse until broken down. Don't blend too much or it will turn into a butter.
  • Next add dates and raisins and pulse until a dough starts to form. Mixture should be sticky enough to hold together when squished between fingers.
  • Roll into tablespoon sized balls and set aside. If frosting, ice with melted coconut butter, or coconut sugar icing. Let icing set and enjoy.


If mixture is too dry, add additional medjool dates, or a touch of hot water. If mixture is too sticky, add additional oats or cashews.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

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About Remy

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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Recipe Rating


  1. Yum!!! Very similar to your cinnamon bun bites which are one of my go-to's but a little bit cakier! So delicious! I used a small cookie scoop and it only made 8 balls but they are probably bigger than yours.

    5 stars

    1. Oh my gosh!! Wait this is so very true, honestly forgot about those babies, but I'm so glad you liked! Also, bigger would've probably been the move tbh! Frosting these baby ones was tough hahah :P