Chocolate Hot Cross Buns

Make Easter extra special with our version of the traditional Hot Cross Buns! A British sweet bread associated with Good Friday, they’re usually made with dried fruit. But this year we decided to make a chocolate variation – with a chocolate ganache cross piped over the top. Oh, and of course, our hot cross buns are powered by crickets!


  • 1 ½ serves (45g) Grilo Chocolate Protein Powder
  • ¼ medium pumpkin – peeled and diced
  • ¼ cup melted coconut oil
  • ¼ cup coconut milk or coconut cream
  • 1 egg
  • ½ cup whole almonds or cashews
  • 3 tbs buckwheat flour
  • 1 cup dark choc chips
  • 1 tsp cinnamon powder
  • Pinch of salt
  • 1 tsp bicarb soda


Preheat the oven to 160C. Set aside 6 to 8 cupcake liners – they can be paper or silicon.
In a blender or food processor mix almonds, egg and coconut oil until turn into a mixture.
Add diced pumpkin, Grilo Chocolate Protein Powder, cinnamon, salt and bicarb of soda.
Add mixture into a bowl and fold buckwheat flour and half the chocolate chips (save the other half for the topping!)
Spoon mixture into the muffin liners and bake for 20 to 25 min.

While the Cricket Hot Cross Buns are in the oven, prepare the chocolate ganache for the cross. Place chocolate chips in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, heat up the coconut cream (you can also use the microwave to heat it up). When hot, immediately pour coconut cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until melted and smooth. Set aside.

When cricket hot cross buns are ready, let them cool down for at least one hour before you make the chocolate cross.
Using a piping bag or a spoon, pipe the ganache crosses on top of the buns. Yum!

Tip: to make it even more special and crunchy, guess what ingredients we love to add on top of the crosses? Yes, Grilo Roasted Crickets!