Healthier version of Jaffa cakes
Cookie dough:
  • 1 cup cashews
  • about ⅓ cup honey (adjust to taste)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ⅛ teaspoon Himalayan salt
Orange jelly:
  • 1 teaspoon agar agar
  • 2 oranges juice
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
Cookie dough:
  1. Preheat the oven to 170 C.
  2. First put cashews into a food processor and make a butter.
  3. Put this butter into a bowl, add the rest of the ingredients and mix well.
  4. Make small dough balls and put them onto a baking pan. Press them with a fork to shape them as cookies and bake about 10-12 minutes until cookies are golden.
  5. Let them cool completely.
Orange jelly:
  1. Mix all the ingredients in a small pan.
  2. Heat them until agar agar is melted.
  3. Pour a thin layer of jelly onto a silicone pan (and when it is done, make small circles out of it) or cupcakes pan (I used this one).
  4. Put one circle of jelly on each cookie.
  1. In a small saucepan, over low heat, melt 2 tablespoons of coconut oil. Whisk in cocoa powder and add maple syrup.
  2. Put chocolate sauce over each cookie.
  3. Keep Jaffa cakes in the fridge because the chocolate melts quickly on room temperature.
Recipe by My Sweet Mundo at