Preheat oven to 200C and line a round cake tin with baking paper.
In a large bowl combine wholemeal self raising flour, cacao powder, choc chips and coconut sugar mix until well combined. Add the greek yoghurt and slowly mix together.
Once combined, place on a flour coated benchtop and knead about 10 times over, be careful to not over mix as it will become too sticky.
Cut into 8 even slices and then roll each slice into a ball shape.
Start with 1 roll in the middle and then place all the other rolls around closely until your tin is full of your dough.
To make the cross shape mix 1/4 cup white flour and 3 tablespoons of water. Mix well until there are no lumps. Place this mix in a zip lock bag and cut a small piece of the end to make a piping bag. Slowly create the cross shape on top of your hot cross buns.
Preheat oven to 200C and line a round cake tin with baking paper.
In a large bowl combine wholemeal self raising flour, cacao powder, choc chips and coconut sugar mix until well combined. Add the greek yoghurt and slowly mix together.
Once combined, place on a flour coated benchtop and knead about 10 times over, be careful to not over mix as it will become too sticky.
Cut into 8 even slices and then roll each slice into a ball shape.
Start with 1 roll in the middle and then place all the other rolls around closely until your tin is full of your dough.
To make the cross shape mix 1/4 cup white flour and 3 tablespoons of water. Mix well until there are no lumps. Place this mix in a zip lock bag and cut a small piece of the end to make a piping bag. Slowly create the cross shape on top of your hot cross buns.