Orange and Dark Chocolate Jaffa Cakes
By Amy Crawford
Then the very clever Sarah Hopkins from insta @spoonful_hq - now that's a stunning insta account if you've ever seen one - took it up a notch and made these amazing Orange and Dark Chocolate Jaffa Cakes. Up a notch and some!
To see more of Sarah's creative flare you can also jump to her blog here.
I mean, SERIOUSLY? The pics say it all (and full credit to Sarah for these beautiful shots too). Just glorious. I'd say chocolate and orange is one of the best food combos in the world, don't you think?
Now don't be fooled. As luscious as they look, they are incredibly simple to make. Not to mention really good for you! With minimal prep and a little stirring, blitzing, melting and drizzling, you have yourself one helluva gut healing treat (especially if bone broth isn't your thing).
It's as easy as 1, 2, 3
It really is.
- Make the base and press into silicon moulds
- Fill with the gelatin mix (no need to stick with just orange either - you can experiment with flavours here!)
- Smother with good quality dark chocolate
So, so easy but here are more detailed instructions for you (... and one starting tip! Feel free to play around with how many layers of dark chocolate you add - below the base at the start, between the base and the layer of gelatin in middle - not just the final smothering at the end of this recipe).
Ingredients for base:
1 cup raw nuts
1 tablespoon nut butter
1 tablespoon melted coconut oil
Blend your chosen variety of raw nuts, just enough so that they retain some texture, then add the nut butter and coconut oil. Blend briefly until it all combines into a workable consistency.
*Any type of nuts and nut butter can be used in the base but maybe don’t use too many different types here. Sarah used macadamias, pistachios and almond butter.
Press the mixture firmly into silicon moulds, freeze briefly to set before adding the Homemade Fruit Gummies (gelatin) layer then pop them back in the freezer for about 15 minutes to set the gelatin mixture.
Melt the dark chocolate: fill the bottom of a saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer the chocolate into a heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from the heat and let it cool slightly.
Gently remove the gelatin-nut base from the moulds and SMOTHER with dark chocolate.
Let the chocolate set - you can put them on baking sheet in the fridge for a bit to speed this along if you like - then step back and stare in wonder at the magic you have just made in your very own kitchen!
Impressive, huh? I really hope you enjoy them. And if you find an unbeatable flavour combination, please do share it and leave a comment below.
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