Healthier version of Jaffa cakes

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!

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:

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 bow, 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:

Ingredients:

• 1 teaspoon agar agar
• 2 oranges juice
• 1 tablespoon maple syrup

Instructions:

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.

Chocolate:

Ingredients:

• 2 tablespoons coconut oil
• 2 tablespoons cocoa powder
• 1 tablespoon maple syrup

Instructions:

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 at room temperature.