First of all place the raisins and 1 cup water in a bowl and let soak. This way they don't soak up too much moisture from the dough. Preheat the oven to 190°C

Mix all dry ingredients in a medium sized bowl. In a separate bowl, mash the banana to a fine cream. Prepare the muffin tray.

Add the raisins with the water, the mashed banana and the olive oil to the dry ingredients and mix well. Scoop into the muffin form in even portions.

Bake in the oven for approx. 20 minutes. Make a needle test as this depends on the oven.

While the muffins bake, prepare the glazing by mixing the coconut nectar with water in a cup. When the muffins are ready, take them out of the oven immediately and brush on the glazing.

Then let cool down completely before adding the crosses. I like to place them in the freezer for a few minutes before adding the crosses. This way they set pretty quickly.

For the crosses, melt the cacao butter in a bowl in a hot water bath. Blend the cashew with as little water as possible to a fine cream. I use my Personal Blender for this as it is perfect for small amounts. Add the melted cacao butter and the coconut nectar to the cashews and blend a little more.

Fill the mixture into an icing bag (alternatively you can use a plastic bag and cut off one tip). Take the muffins out of the freezer and add the crosses.