Yes – this is the re-invention of that old fave, yet hideously sugar-filled Jaffa Cake – get constructing one and all…




2tbsp Gelatin Powder

2 Oranges

Raw Chocolate

100g Raw Cacao Butter

25g Coconut Oil

20g Raw Cacao Powder

1tbsp Rice Malt Syrup

2tbsp ground Hazelnuts


  • Juice your Oranges, keep the bits and add Gelatine. Stir for a minute until fully dissolved
  • Line a small baking tray with cling film and add in the jelly, making it as level as possible and no more than a centimetre thick. Set this in the fridge whilst you start making the Chocolate
  • Melt the Butter and Oil together in a pan and once melted add in the Cacao and Syrup
  • Put 6 cupcake cases on a tray and add in 3 teaspoons of the Chocolate mixture
  • Put this in the fridge and let it set for half an hour
  • Take the jelly out of the fridge once it has set and use a 6cm cutter to make rounds. Put these rounds on top of the Chocolate layer, followed by a sprinkling of ground Hazelnuts (if desired) and divide the rest of the Chocolate evenly on top, until the jelly is covered
  • Refrigerate for at least 2 hours and keep in the fridge once set

Makes: 6 large cups