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!