Pour the almond milk into a pan, add the Coconut oil and heat gently until it has melted (try not to boil the milk).
Set it aside to cool down until luke warm.
Prepare a flax egg by mixing the Gut Feel Cacao & Maca flaxseed blend with 2-3 tbsp of water (preferably warm).
Place the flour, yeast, Cacao+ with reishi and maca and Coconut sugar and salt into a bowl (making sure to keep the salt away from the yeast as salt can kill the yeast) and slowly add the milk mixture and the flax egg. Mix until you get a soft dough.
Knead for around 10 minutes or 5 minutes if using a stand mixer.
Place in an lightly oiled bowl and leave to prove for around 1.5 hrs or until doubled in size.
Turn out onto a lightly floured work surface and knock back, adding your Cacao nibs sweetened with Yacon and Goji berries.
Divide into 12 balls and roll each gently to make them smooth.
Place the balls on a lined baking sheet. Cover with lightly oiled cling film and leave to prove again, until about doubled in size (about 45 minutes).
Pre heat the oven to 200/180°C.
Mix the flour and water together to a smooth spreadable paste and fill a piping bag fitted with a small holed nozzle.
Pipe crosses onto the buns and place into the pre heated oven for about 15 minutes.
While the buns are baking, make up the glaze by adding the agave syrup and orange juice in a pan and heat until the sugar is dissolved.
Once the hot cross buns are cooked, remove from the oven and immediately brush the orange glaze over all the buns.