Preheat the oven to 180C (fan-forced) and line a baking tray.
Place almond milk, Natvia and butter in a saucepan over a medium heat. Bring up to the boil and then reduce the heat to a simmer. Stir until the butter is completely melted. Remove from heat and allow to cool.
Combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add the cooled almond milk mixture and eggs. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 5 minutes or until smooth.
Add the chopped chocolate and knead again until all the chocolate is incorporated.
Place the dough in a lightly oiled bowl. Cover with a tea towel and leave in a warm area for around an hour or until its doubled in size.
Divide the dough into 20 balls onto the baking tray. Cover with a clean towel and set aside for 30 minutes or until buns have risen slightly.
Make a paste combining the extra rice flour and 4 tablespoons of water. Using a disposable piping bag pipe crosses onto each bun.
Bake in the oven for 20-25 minutes or until golden on top.