Mmm ... chocolate orange. They remind me of a Jaffa cake minus the jelly. While these cakes are a little denser than a Jaffa cake, the ratio of chocolate to orange is just right and the raw chocolate topping completes these biscuit-sized cakes. The only mistake I have made here is only dipping half of them in chocolate because let's face it, everything tastes better with chocolate.
Jaffa Bakes [Vegan, Gluten-Free]
- 1 cup of gluten-free flour
- 1/2 cup of ground almonds
- 2 tablespoons of cacao powder
- 3/4 cup of orange juice
- 2 tablespoons of orange zest
- 2 tablespoons maple syrup or liquid sweetener of your choice
- 4 tablespoons of cacao butter
- 3 tablespoons of cacao powder
- 1 tablespoons of maple syrup
- Pre-heat the oven to 350°F.
- Combine all of the above ingredients together until a dough like ball has formed. I used a food processor for this however you can also do this manually. Line a baking tray, roll 1/4 cup of mixture into a ball and press down on to the tray to form a circle shape. Repeat this process with the rest of the mix and bake for approximately 10 minutes until firm. Set a side to cool.
- In a small saucepan, gently the heat the cacao butter until it has turned to liquid and then stir in the cacao powder and maple syrup, ensuring there are no lumps. Once the cakes have cooled, dip each one into the chocolate and place them back onto the tray. Sprinkle a little orange zest over the chocolate and put the cakes into the fridge until the chocolate has set.