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
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
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.