Shrove Buns

The Buns need some love and :

• 1 cup rolled oats

• 1/2 cup almond flour

• 1 tbsp psyllium husk

• 8-9 medjool dates

• 1 tsp cardamom

• 1-2 tbsp agave syrup

Filling :

• 1/2 cup almond flour

• 2 tbsp agave syrup

• 1/2 tsp vanilla powder

• 2 tbsp coconut cream

Coconut Cream :

• 300 g coconut cream

• 1/2 tsp vanilla powder

• 1/2 - 1 dl water

Start by making your buns. The amounts above will give you six buns. First of all, you will need to blend the rolled oats until smooth, then adding the rest of the ingredients, dates last. You want a dough to form in your blender so in case needed, add water or an additional date to make it sticky. Once done, form 6 balls/buns and freeze them while preparing the rest.

Continue by blending the ingredients for the filling. Set aside and let it rest. Coconut cream is the hard part. I used coconut cream from Biona so it was quite rich and firm hence I needed to add water as I was whisking to get it to the right consistency. You want your cream to be nice and fluffy. It may take a while to get a hold of it. If you are using canned coconut cream, refrigerate it before use, toss (or drink) the coconut water and only use the firm white part.

Finally, take out the balls from the freezer and cut off a piece you will use for the top. Then form a little bun from the rest part and stuff it with your filling first and coconut cream second. Put on the little hat and serve! Refrigerate if you want to save the buns for later. Enjoy!

Posted: 25/02/2020