Place rice milk and dairy-free spread into a small saucepan and stir over medium heat until spread is melted.

Set aside to cool for 2-3 minutes then stir in yeast.

In a large mixing bowl add flour, sugar, spices and salt. Whisk to combine then make a well in the centre. Pour in yeast mixture. Stir with a wooden spoon then transfer to a floured surface and knead with your hands, working back and forth until the dough is soft and elastic (about 5 minutes). If the dough is too sticky, add extra flour. Form into a ball and place it in a lightly oiled mixing bowl. Cover the bowl and let the dough rise until it doubles in size.

Line a large baking tray with parchment paper. Set aside.

When the dough has doubled in size, remove the cover and punch down the dough to deflate it. Place the dough onto a floured work surface. Chop NOMO 38g Creamy Chocolate Bars into small pieces and gently knead into the dough. Then shape into a long cylinder, then cut into 12 even pieces. Flatten and deflate each piece by pressing them, then shape each into a ball and place in rows on your baking tray, leaving about 2 cm between each. Cover the tray with lightly-oiled plastic wrap and set aside to rise for 45 minutes.

Preheat the oven to 200C. In a small mixing bowl, whisk flour and cacao together, then mix in water. Using a piping bag, pipe crosses on top of the buns. Place the tray on the centre rack of the oven and bake for 20-25 minutes or until the top is golden brown.

In a small bowl, whisk jam and water. Remove from the oven and glaze the buns with the jam. Serve and enjoy!