So the Great British Bake Off is back… and so are we, with our health conscious, vegan and gluten free baking alternatives! The first week has already sparked lots of ideas for us and I am sure we will have fun experimenting with new recipes over the next 10 weeks. This week though, we have decided to put our spin on the Jaffa Cake challenge. Mcvities Jaffa Cakes have been marketed as a low calorie treat and this has often been misinterpreted as a healthy choice. In reality though, they are nutritionally devoid and anything but a treat for the body – they are full of refined sugar, processed dairy, oils and E numbers, all which create inflammation in the body and can wreak havoc with your system in the long run.
In their purest form, cacao and orange are wonderfully nutritious ingredients and go hand in hand in flavour. We’ve taken these two elements of the Jaffa Cake to create these tasty raw cupcakes. The combination of ingredients works really well for maximum absorption of iron, magnesium and vitamin C, and these little treats won’t spike your blood sugar levels either! The natural sugars and fibre from the dates are perfectly balanced with the healthy fat and protein from the nuts, slowing down the release of energy and keeping you feeling energised and satisfied. To increase the nutritional value of the nuts try soaking them overnight, which allows your body to absorb the nutrients more easily.
You could also make this recipe as one big tart… although be careful, it’s so moreish!
Raw Jaffa Cupcakes (VE, GF, Refined Sugar-Free)
Prep time: 30 minutes
- 175g dates
- 150g almonds
- 2 tbsp raw cacao powder
- Zest ½ orange
- 100g cashews (soaked overnight)
- 80ml freshly squeezed orange juice (around 1 orange)
- 2 tbsp raw cacao powder
- 2 tbsp brown rice syrup
- 2 tbsp melted coconut oil
- A pinch Himalayan salt
- Zest ½ orange, to decorate
- To make the cases, pulse the almonds in a food processor until they break down into small pieces; add the dates, cacao and orange zest and blend until the mixture clumps together.
- Take a generous tbsp of the mixture (ours were 35g each), roll into a ball and place into a cupcake baking tray. Use your thumb to push the centre inwards and shape into a deep shell. Repeat until you have used all the mixture and pop in the fridge whilst you make the filling.
- To make the filling, blend all of the ingredients (except the orange zest) in a food processor until smooth and creamy. You may need to scrape the sides down a few times.
- To complete the cupcakes remove the cases from the fridge, placing a generous spoonful of the filling in each, and top with the orange zest! They will keep in the fridge for a few days.