Chocolate Chunk Hot Cross Buns with Salted Caramel Dipping Sauce

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.

Ahh Easter.  

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!  

Beautifully soft

Satisfyingly squishy inside

Sprinkled generously with moreish chocolate chunks

Coated in the classic sweet and sticky hot cross bun glaze

And

With a VEGAN salted caramel dipping sauce TO-DIE-FOR.

Soft vegan hot cross buns on a tray next to a bowl of salted caramel dipping sauce

Soft vegan hot cross buns on a tray next to a bowl of salted caramel dipping sauce

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 🙂

A soft and squishy vegan hot cross bun cut in half on a pretty blue plate, being drizzled with a salted caramel sauce

The Written Recipe:

Hot Cross Buns with Salted Caramel Dipping Sauce sq

Chocolate Chunk Hot Cross Buns With Salted Caramel Dipping Sauce

Beautifully soft and satisfyingly squishy hot cross buns sprinkled throughout with moreish chocolate chunks. Brushed in a sweet and sticky glaze and served with a vegan salted caramel dipping sauce TO-DIE-FOR.
5 from 3 votes
Print Pin Rate
Course: Sweet Treat
Cuisine: British
Prep: 45 minutes
Cook: 18 minutes
Total: 2 hours 33 minutes
Serves: 12
Calories: 315kcal
Author: Tara

Ingredients
 
 

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

Instructions
 

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

Notes

Vegan / Dairy Free / Egg Free / Nut Free / Soy Free
* Not the cheapest option but if you're in the UK and you want to go all out on these buns, try using the NOMO Salted Caramel chocolate bars in this recipe. The chocolate is lovely and chunky and tastes glorious!
** You can sub the coconut sugar for brown sugar in the caramel sauce. Coconut sugar has a lovely caramel flavour so it's worth using if you've got it.
Recipe inspired by:  UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 315kcal | Carbohydrates: 50g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Sodium: 237mg | Fiber: 2g | Sugar: 14g | Net Carbohydrates: 48g

Emissions

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Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.