Well, my Jaffa ball recipe is a massive hit along with the notella balls and recently enough notella cookies so it was only right I followed the pattern and made some Jaffa cookies! I wanted to make sure the recipe was as easy as can be. Baking should be enjoyable and relaxing and there is nothing worse than lots of steps to follow in a method. These cookies can be whipped up in under 30 mins and that includes the prep, although the washing up is all yours :) The cookies last 7 days, keep in an airtight container at room temp (with this hot weather you can also store in the fridge). For my dairy free vegan chocolate, I went for the Ombar brand but I know Moo Free does a chocolate range which would be epic with these too.
- 200g mixed raw nuts. Half hazelnuts and half Brazil nuts (or almonds work here too instead of Brazil nuts)
- 3 tbsp. cacao powder
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- zest of 1 large orange
- 1 tbsp. coconut oil last room temp
- pinch sea salt
- 50g dark/vegan chocolate melted
- zest of 1/2 an orange (large cut)
- Preheat oven to 180°c and line a baking tray.
- In a food processor, add the nuts and process until broken down into a thick flour consistency with tiny shards of nut still visible.
- Add in the rest of the ingredients for the cookies and pulse on medium to combine into a thick mixture. The coconut oil should spread out evenly even though its not melted.
- Using a tbsp, spoon out a portion of mixture and roll into a ball using your hands, place on a lined baking tray and press down into a cookie shape approx .75 cm in height. Your palms will get a tiny bit sticky here but nothing too bad!
- Continue this process until all the mixture is used, you should aim to make 8 cookies.
- Bake in the oven for 17 minutes, until the edges are firm and slightly crispy.
- Remove from the oven and let cool for 10 minutes before lifting carefully off the tray and drizzling with the melted dark chocolate and finishing with a sprinkling of zest.