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Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour and 10 minutes
- 200ml Clementine juice,1.5 tbsp agar flakes,2.5 tbsp maple syrup
- 1.5 cups ground almonds (120g),¼ cup maple syrup (50ml),2 tbsp buckwheat flour (20g),½ tsp vanilla powder,1.5 tbsp cashew butter (35g),¾ cup almond milk (150ml),3 tbsp coconut sugar (35g),Zest of 1 orange,Juice of ¼ orange,Pinch of salt
- ½ cup cacao butter (65g),1/3 cacao powder (35g),3 tbsp Maple (40ml),Sea salt
Preheat the oven to 180 degrees Celsius and line a brownie tin with baking paper.
Mix all of the cake ingredients together, pour into the tin and bake for 15 minutes.
Whilst the cake bakes, add the clementine juice to a saucepan. Sprinkle the agar flakes on top of the juice and bring to the boil without stirring.
Once boiling, turn down to a low-medium heat and simmer for 10 minutes, stirring occasionally. After 10 minutes add the maple syrup and pour into mini silicone cupcake moulds. Place into the fridge to set.
Once the cake has baked and cooled use a small cookie cutter to cut out discs and then set aside.
To make the chocolate, add the cacao butter to a bain Marie and melt until it reaches 42 degrees Celsius. Add in the maple syrup, cacao and salt and stir. Take off of the heat and reduce the temperature until it reached 32 degrees Celsius.
Place the orange jelly onto the cake discs and then pour the chocolate over. Repeat this until you have assembled all of the Jaffa cakes.
Place them aside and wait for the chocolate to set then enjoy! These are best kept in the fridge.