Nutrient-dense Hot Cross Bun Bliss Balls that require no baking. They’re paleo, vegan, travel-friendly and kid-friendly. The lemon cashew-cream ‘crosses’ are optional, but they add even more nourishing healthy fats and protein to keep you satiated (besides being delicious).
These Hot Cross Bun Bliss Balls were a huge hit at the Paleo Easter Workshops I hosted a few years ago. Since then, I always make a few batches every Easter, and in typical Emily-fashion, I make a few tweaks and upgrades along the way.
So these Hot Cross Bun Bliss Balls are my newest and tastiest version, and the lemon cashew-cream crosses really bring it all together. As a bonus, you’ll have some leftover cashew cream after making your crosses, so feel free to get creative with it. I love using it to drizzle over roasted carrots or baked butternut squash. It’s also nice as a spread on gluten-free toast.
Alternatively, you can roll the balls in desiccated coconut and skip the crosses if you’d like. I’ve also provided a nut-free (AIP) bliss ball option below.
I feel good about sharing these with my friends and family because they’re simply made of good, nourishing, real, whole-food. At this time of year, when there are sweets and chocolate everywhere, it’s refreshing to have an option like these Hot Cross Bun Bliss Balls on the table. Enjoy!
*Nut-Free and Sweetener-Free Options: Provided in the Notes section of the recipe. Please Note: I have not personally tried the nut-free option but SoleFire community members have reported it working well.
Whole30 Option: These balls are technically Whole30-friendly, however some may consider them SWYPO. I recommend skipping the Cashew Cream ‘Crosses’, or you’ll need to at least omit the maple syrup in it. You can then use these balls as an on-the-go option to help get you through a situation where fresh food isn’t available, just like you would any store-bought approved bar like a Blue Dinosaur Bar or Larabar. It’s up to you and what you know will trigger you. When in doubt, leave it out!
HOT CROSS BUN BLISS BALLS
INGREDIENTS
FOR THE BALLS:
- 1 cup dry roasted cashews
- 1/2 cup dry roasted almonds
- 12 medjool dates, pits removed
- 1 TBL Mixed Spice or Pumpkin Pie Spice*
- 1/3 cup dried cranberries
- 1 generous pinch of ground sea salt
FOR THE LEMON CASHEW CREAM CROSSES:
- 1/2 cup dry roasted cashews
- 1/4 cup room temp/warm water
- 2 TBL fresh lemon juice
- 1 TBL coconut oil, melted
- 1-2 tsp maple syrup, to taste, if desired
- 1 pinch ground sea salt
INSTRUCTIONS
TO MAKE HOT CROSS BUN BLISS BALLS:
- Place the cashews, almonds, dates and mixed spice spice into your food processor and blend until combined. Use a spatula to scrape down the sides, the mixture should resemble a sticky ‘dough’. Add the cranberries and gently pulse through.
- Using your hands, roll the mixture into balls and place in fridge to set.
TO MAKE THE LEMON CASHEW CREAM:
- Using a high speed blender, blitz the warm water, lemon juice and cashews until smooth.**
- Now add the coconut oil and blend to combine. Taste and add optional maple syrup, if desired.
- Use a thin butter knife, spoon, or piping bag (I make one by cutting the corner off a ziplock sandwich bag), drizzle on crosses. Chill for at least half hour in fridge to set. Enjoy!
© 2018 Emily Pruitt – SoleFire
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Let us know how you enjoyed your Hot Cross Bun Bliss Balls in the comments below! I love hearing how you.
