Hot Cross Bun Ice Cream Vegan Easter Recipe

For those who don’t know, hot cross buns are a sweet pastry loaded with raisins, spices and explosion of flavour. I have such fond memories of my mum giving them to me as a treat after swimming lessons when I was a child – before I had to cut out gluten and dairy of course!

I was desperate to find a way to get ALL the taste without that sluggish feeling the buns often give you after all that butter, processed sugar, refined flour and preservatives, so I came up with this healthy ice-cream! 

While this might lack the soft, dough-ey texture of actual buns, I promise it retains all the same flavours and will leave you feeling 100 times better! The orange zest and cranberries offer a fruity touch to all complement all the spices, including cinnamon, cloves, ginger and nutmeg. 

It’s effectively a frozen smoothie that is nutritionally dense thanks to antioxidant-rich cranberries, Vitamin-C boosting oranges and blood-sugar stabilising spices.

Hot Cross Bun Ice Cream Vegan Easter Recipe

Hot Cross Bun Ice Cream

This recipe was developed in collaboration with Indigo Herbs using their products.

Ingredients

  • 2 medium frozen bananas (chopped before freezing)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • Zest of 1 orange
  • 1 tsp fresh orange juice
  • 4 tbsp almond milk
  • 4 tbsp cranberries
  • 1 tsp coconut nectar or maple syrup
  • 1/2 tsp vanilla extract

Method

  1. Add all ingredients (except half the cranberries) to a food processor and pulse until smooth. Pour into a small tupperware box, stir in remaining cranberries and place in the freezer for at least 2 hours to set.
  2. Scoop into a bowl, garnish with extra cranberries/sultanas and serve.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Hot Cross Bun flavoured "Nice-Cream"Hot Cross Bun flavoured "Nice-Cream"Hot Cross Bun Ice Cream Vegan Easter Recipe

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Chocolate Sticky Toffee Cups VeganChocolate Sticky Toffee Cups Vegan

Melting Homemade Chocolate

You’ll know I’ve got the whole Chocolate Nut Butter Cup thing down if you’ve tried my Peanut Butter Jelly Cups or my Chocolate Green Nut Butter Cups, but these Chocolate Sticky Toffee Cups take things up to a whole new level!

The best part about this recipe is that it requires only 2 ingredients, provided you’ve pre-made a batch of my Sticky Toffee Date Spread – I normally keep a jar in the fridge to spread on a slice of my Ultimate Banana Bread or to smother on sliced apple!

The toffee filling is also used as a frosting on my Flourless Triple Chocolate Popcorn Cake, which I definitely recommend you check out (it’s topped with my Salted Caramel Popcorn!)

Chocolate Sticky Toffee Cups VeganChocolate Sticky Toffee Cups Vegan

Chocolate Sticky Toffee Cups Vegan

 Vegan Raw Chocolate Dairy Free Eli Brecher

Chocolate Sticky Toffee Cups

Makes 9

INGREDIENTS

METHOD

  1. Line a mini muffin tin with small cupcake liners. 
  2. Melt the chocolate over the stove.
  3. Pour 1 heaped teaspoon of the chocolate into the bottom of each liner, to thinly coat the bottom, and tilt slightly so it goes up the sides by about 3mm. Don’t use more than half the chocolate mixture for this.
  4. Place the liners in the freezer for 10 minutes to harden. Meanwhile, make the Sticky Toffee Date Maca Spread if you haven’t already.
  5. Remove cupcake liners from the freezer and add 1 teaspoon of the Sticky Toffee Date Maca Spread to the middle of the chocolate. Even out with the back of a spoon. Ensuring the chocolate is still melted (warm up in microwave or stove for a 10-20 seconds if necessary), pour enough of the chocolate over the frosting to completely cover it. Repeat with the rest.
  6. Decorate with one nut on top of each one and a sprinkle of salt, then place in a sealed container in the fridge to harden completely.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

For more sticky toffee recipes, check out Sticky Toffee Date Maca Spread, Flourless Triple Chocolate Cake with Sticky Toffee Frosting and this Salted Caramel Popcorn.

And don’t forget to check out my Chocolate Peanut Butter Jelly Cups here and my Chocolate Green Nut Butter Cups here!

Vegan Raw Chocolate Dairy Free Eli Brecher cereal and peanut butter

Chocolate Sticky Toffee Cups Vegan

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Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

This deliciously indulgent dessert is flawlessly gooey with a delectably sweet taste, complete with melting chocolate chips. I recommend serving it hot out the oven, with a generous scoop of ice-cream of course! I can’t seem to stop combining two of my favourite ingredients (chocolate and peanut butter) in my recipes lately – like these Chocolate Peanut Butter Jelly Cups and this Chocolate Peanut Butter Cup Milkshake

The ingredients here are perhaps not what you might expect from a traditional cookie pie – this recipe is free from gluten, dairy and refined sugar (like all my recipes), and packs a nutritional punch, with protein, fibre and healthy fats thanks to the nut butter and the chickpeas, which work so well to create the perfect texture – but let me assure you that no one would guess that. If you’ve tried my Chocolate Chip Blondies and Vegan Fudgy Oreo Brownies, you’ll know just how well chickpeas work in ‘healthy’ baked desserts!

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Pie

This recipe was developed in collaboration with Meridian Foods.

INGREDIENTS

  • 1 and 1/2 cans chickpeas, drained and rinsed (325g once drained)
  • 1/2 cup (55g) fine oats
  • 1/2 cup (65g) coconut flour
  • 1/2 cup (60g) ground almonds
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (50g) coconut sugar (or brown sugar)
  • 1/3 cup (85g) coconut-peanut butter (or nut butter of choice)
  • 1 egg (or flax egg for vegan option)
  • 2 tsp vanilla extract
  • 2/3 cup (225g) maple syrup or agave nectar
  • 1 cup (175g) dark chocolate chips

METHOD

  1. Pre-heat oven to 180C.
  2. Combine all ingredients except chocolate chips in a food processor and pulse until completely smooth.
  3. Stir in chocolate chips by hand, pour the mixture into a greased pan and sprinkle a few more chips on top.
  4. Bake for 35 minutes. Leave in pan for 10-15 minutes to firm up before removing from pan. Best served hot alongside a scoop of ice-cream!

If you make this recipe, I’d love to see your photos on Instagram – tag me @cerealandpeanutbutter so I can see all your creations!

For more peanut butter-based recipes, check out my Chocolate Peanut Butter Jelly Cups and Chocolate Peanut Butter Cup Milkshake

For more chickpea-based desserts, be sure to try my Chocolate Chip Blondies and Vegan Fudgy Oreo Brownies!

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

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Nutella Chocolate Brownies Gluten FreeGluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten FreeNutella Chocolate Brownies Gluten Free

These brownies are a chocoholic’s dream: gooey on the inside yet flawlessly crisp on the outside, and loaded with dark chocolate chips of course. They will melt in your mouth hot out the oven, but taste equally delicious the next days after going more fudge-like in the fridge! Even before putting them in the oven, I could tell they’d be a hit as I may or may not have slipped a finger into the batter!

They’re the easiest fool-proof brownies to make – all you need is one bowl, no fancy equipment required! These freeze really well too so why not double up the ingredients to be sure to have some on hand for a while?!

I threw this recipe together one Sunday morning, when my friend had heavily hinted that he wanted me to bake him some brownies the night before. Given that he eats everything (gluten, dairy, you name it), I knew I had to make these extra special to get his stamp of approval – needless to say they were a success! I even made another batch of them this morning and I am munching on my second one right now, while planning to eat a third one while I catch up on a highly overdue snack-in-hand Netflix session later. Dreamy Sunday evening on the horizon!

All that’s left to do is make these now and thank me later…

Gluten-Free Dairy-Free Chocolate Brownies

Gluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten Free

Gooey Nutella Brownies

Makes 16 brownies

INGREDIENTS

  • 1 1/2 cups (450g) Chocolate Hazelnut Butter (or use Nutella if not dairy-free)
  • 1 cup (140g) gluten-free self-raising flour
  • 3/4 cup (90g) ground almonds
  • 1/4 cup (35g) coconut sugar (or brown sugar)
  • 2 heaped tablespoons cocoa powder
  • 4 eggs
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2/3 cup (100g) dark chocolate chips, or finely chopped dark chocolate
  • Optional: 1/4 cup (30g) walnuts, chopped

METHOD

  1. Preheat oven to 180°C and line a brownie pan with greaseproof paper.
  2. Whisk the eggs in a large mixing bowl, then add the vanilla extract, almond milk and maple syrup and whisk until fluffy. Add chocolate-hazelnut spread and beat until fully combined.
  3. In a separate bowl, mix together the flour, ground almonds, coconut sugar, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until a completely smooth batter forms. Then stir in the walnuts (if using) and chocolate chips, saving a handful to sprinkle on top.
  4. Pour the mixture into the lined pan and use a spatula to smooth out the top. Sprinkle remaining chocolate chips on top and bake for 15-20 minutes.
  5. Allow to cool fully before slicing, then keep refrigerated.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Gluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate BrowniesNutella Chocolate Brownies Gluten Free

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Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

According to my housemates, this cake is THE BEST DESSERT I’VE EVER MADE (in addition to my Chocolate Peanut Butter Jelly Cups and my Chocolate Chip Blondies) !!! Unlike me, most of my friends eat everything – gluten, dairy and heaps of refined sugar, so considering this cake is free from ALL of those things, I was over the moon when they devoured the whole cake within a few hours!

If that hasn’t already sold it to you, this Triple Chocolate Cake is layered generously with my extremely popular Sticky Toffee Date Frosting – which is quite literally the icing on the cake – it’s a sort of cross between toffee and fudge that melts in your mouth thanks to the soft Medjool dates, with caramel undertones from maca powder.

The Salted Caramel Popcorn on top adds a whole other level to both the taste and texture – crunchy yet chewy with vanilla and maple undertones. If you’re short on time or feeling a little lazy, you could easily replace it with any store-bought popcorn, but I urge you to try my Salted Caramel Popcorn recipe at least once in your life – I promise you will never look back!

The “triple” chocolate from the title comes from three different sources of chocolate – cacao, carob and a bar of dark chocolate. I personally love the individual depth of flavour given by each of these but if you can’t get hold of carob feel free to just use cocoa powder and plain chocolate! The chocolate cake itself tastes incredibly decadent but surprisingly it does not contain any butter/ margarine or oil at all (not even my beloved coconut oil!). Instead I used avocado but you can’t taste it at all – the healthy fats inside make the cake amazingly moist with the perfect texture. It is also completely FLOURLESS, using a combination of oats and almonds blended together.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

Flourless Triple Chocolate Cake with Sticky Toffee Frosting and Salted Caramel Popcorn

Makes 8 large slices

Ingredients

100 gram dark chocolate, melted (I used 75% cacao)

2 avocados, peeled and pitted

1/4 cup cacao powder (can replace with regular cocoa)

2 tablespoons carob powder (can replace with extra cacao/cocoa)

2/3 cup coconut sugar (I used The Groovy Food Company)

3 heaped tablespoons maple syrup

1.5 teaspoon vanilla extract

1/3 cup almonds

2 tablespoons rolled oats

1/4 cup almond milk

2 eggs (use flax eggs for vegan option)

1/2 teaspoon baking powder

1/4 teaspoon sea salt

Frosting: Sticky Toffee Date Spread RECIPE HERE

Decoration: Salted Caramel Popcorn RECIPE HERE

Method

  1. Pre-heat the oven to 175C and line a square cake tin with greaseproof paper.
  2. Pulse the almonds and oats together in a food processor until they resemble a flour.
  3. Add all remaining ingredients, except dark chocolate, to the food processor and pulse until an entirely smooth mixture forms.
  4. Add the melted chocolate and pulse again until fully combined.
  5. Pour the batter into the lined cake tin and bake for 35 minutes, then remove from the oven and allow to cool fully.
  6. Cut the cake in half. Spread half of the Sticky Toffee Date Frosting over one half of the cake, then place the other half of the cake on top and cover it with the remaining Sticky Toffee Date Frosting and decorate with Salted Caramel Popcorn.

I’d love to see photos if you make this recipe! Don’t forget to tag me on Instagram @cerealandpeanutbutter with your creations.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

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