1/3 cup smooth nut butter of choice (I used cashew)
1/2 cup raw walnuts
1 cup buckwheat groats
1/2 cup rolled oats
pinch of salt to taste
1/2 tsp ground cinnamon
1/3 tsp ginger powder
1/4 tsp nutmeg
1/4 ground cardamon (optional)
Cross Topping
1/3 cup cashew butter (sub with almond or peanut butter)
50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste.
Method
Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency.
Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole.
Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture.
Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like.
Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze.
Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like!
Photo Gallery
Hope you love these delish Moorish raw hot-cross bun balls*
