These vegan chocolate chunk hot cross buns are beautifully soft and satisfyingly squishy. They’re sprinkled throughout with chocolate pieces, brushed in a sweet and sticky glaze and served with a vegan salted caramel dipping sauce.
You signal the arrival of spring, daffodils are starting to pop up in gardens across the country and you give us all the perfect excuse to enjoy delicious vegan chocolate treats.
These little beauties are just PERFECT!
Satisfyingly squishy inside
Sprinkled generously with moreish chocolate chunks
Coated in the classic sweet and sticky hot cross bun glaze
With a VEGAN salted caramel dipping sauce TO-DIE-FOR.
These delicious chocolate chip hot cross buns make the perfect cruelty-free Easter gift with their heavenly flavour combination and a perfect dough that blows shop bought buns out of the water.
Enjoy my little Easter bunnies, enjoy.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Written Recipe:
Chocolate Chunk Hot Cross Buns With Salted Caramel Dipping Sauce
For the dough:
- 150 ml water (warm (40°C))
- 1 tbsp dried yeast
- 1 tsp sugar
- 450 g plain flour
- 50 g sugar
- 1 tsp salt
- 50 ml dairy free milk (warm (40°C))
- 50 g aquafaba (the liquid from a tin of chickpeas)
- 50 g dairy free margarine (melted)
- 150 g dairy free milk chocolate (cut into small chunks (*see note))
For the white cross:
- 75 g plain flour
- 75 g water
For the glaze:
- 2 tbsp sugar
- 2 tbsp hot water
For the salted caramel dipping sauce:
- 120 ml coconut cream (just the thick white bit from the top of a can of coconut milk)
- 30 g coconut nectar or coconut sugar (substitute: brown sugar (**see note))
- a generous pinch of salt
To make the buns:
- In a jug, stir together 1 tsp of sugar, warm water and yeast. Set aside and allow it to froth up.150 ml water, 1 tsp sugar, 1 tbsp dried yeast
- In a large mixing bowl, mix together the flour, salt and remaining sugar.450 g plain flour, 1 tsp salt, 50 g sugar
- Make a well in the flour and add the yeast mix, warm milk, aquafaba and melted margarine, making sure the margarine is just warm (not hot) when you do this. Mix together.50 ml dairy free milk, 50 g aquafaba, 50 g dairy free margarine
- Lightly flour a surface and turn the dough out on to it. Knead it with your hands for 10 minutes until it is a soft, smooth and stretchy consistency (like bubblegum). Don’t use too much flour on your hands to knead the dough, use just enough to make the dough workable.
- Oil a large bowl and put your kneaded dough in it. Cover the bowl and set it aside in a warm place. Leave to prove for 1 hour until it has at least doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into 12.
- Add a few chocolate chunks to each piece and roll it in your hands to make a smooth ball. Try to make sure none of the chocolate is poking through.150 g dairy free milk chocolate
- Put the buns on a lightly floured baking sheet or dish with a little bit of space in between each. Cover (without touching the buns) and leave to prove for a further 30 minutes in a warm place.
To finish and cook the buns:
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- To make the crosses, mix together the flour and water into a thick paste. Put it in a piping bag and pipe the crosses onto the buns.75 g plain flour, 75 g water
- Place in the preheated oven and cook for 18 minutes until golden all over.
- Whilst the buns are in the oven, prepare the sugar glaze by mixing together the sugar and hot water and stirring until the sugar has dissolved.2 tbsp sugar, 2 tbsp hot water
- As soon as the buns are out of the oven, brush them in the sugar glaze and leave them to cool.
To make the caramel sauce:
- To make the pièce de résistance, put the caramel ingredients in a saucepan and heat gently for 7-10 minutes whilst stirring, until the sauce has thickened slightly. Remove from the heat and pour into a serving dish. Serve warm.120 ml coconut cream, 30 g coconut nectar or coconut sugar, a generous pinch of salt