It’s been a long time since I last ate Jaffa cakes, actually I don’t even remember the last time. But I still remember the taste of the orange jelly between the cookie and the chocolate, the part I saved to eat last. Yes, I imagine you all know what I’m talking about, we all did it as kids 🙂
I used to love Jaffa cakes so much but somehow I completely forgot about them until couple of days ago when I decided to make its healthier version. I have this urge to make healthier versions of cakes I once loved and they are pretty similar to the original ones, sometimes even tastier.
I was very excited about making these cakes but I didn’t really expect any result. The biggest challenge was the orange jelly part but I succeeded and in the end it was the easiest part. I even liked the cookie better than the original and the only “problem” is these cakes have to be in the fridge as the chocolate melts at room temperature.
I really hope you’ll like the recipe. Don’t forget, the idea isn’t to make the copy of the cakes, but to be healthier and to remind of them.
Enjoy!
Photo: Jovana Kostić
HEALTHIER VERSION OF JAFFA CAKES
Cookie dough:
Ingredients:
- 1 cup cashews
- about 1/3 cup honey (adjust to taste)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon Himalayan salt
Instructions:
- Preheat the oven to 170 C.
- First put cashews into a food processor and make a butter.
- Put this butter into a bow, add the rest of the ingredients and mix well.
- 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.
- Let them cool completely.
Photo: Jovana Kostić
Orange jelly:
Ingredients:
- 1 teaspoon agar agar
- 2 oranges juice
- 1 tablespoon maple syrup
Instructions:
- Mix all the ingredients in a small pan.
- Heat them until agar agar is melted.
- 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).
- Put one circle of jelly on each cookie.
Photo: Jovana Kostić
Chocolate:
Ingredients:
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
Instructions:
- In a small saucepan, over low heat, melt 2 tablespoons of coconut oil. Whisk in cocoa powder and add maple syrup.
- Put chocolate sauce over each cookie.
- Keep Jaffa cakes in the fridge because the chocolate melts quickly at room temperature.
Photo: Jovana Kostić
- 1 cup cashews
- about ⅓ cup honey (adjust to taste)
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon Himalayan salt
- 1 teaspoon agar agar
- 2 oranges juice
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- Preheat the oven to 170 C.
- First put cashews into a food processor and make a butter.
- Put this butter into a bowl, add the rest of the ingredients and mix well.
- 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.
- Let them cool completely.
- Mix all the ingredients in a small pan.
- Heat them until agar agar is melted.
- 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).
- Put one circle of jelly on each cookie.
- In a small saucepan, over low heat, melt 2 tablespoons of coconut oil. Whisk in cocoa powder and add maple syrup.
- Put chocolate sauce over each cookie.
- Keep Jaffa cakes in the fridge because the chocolate melts quickly on room temperature.