Jaffa Cups
A delightful layered dessert inspired by the flavors of Jaffa cakes, combining chocolate, orange jelly, and vegan butter cookies.
Layers Instructions
- Put canned coconut milk in the fridge overnight so you can separate the cream from the water.
- Crush vegan butter cookies (freezer bag + rolling pin, or pulse in a food processor). Add 1 spoonful of cookie crumbs to each cup and set aside.
- Melt the chocolate in the microwave (20 seconds at a time, stirring in between) or over a water bath. Set aside.
- Scoop out the solid coconut cream from the cans and mix it with the melted chocolate, cocoa powder, and orange peel until smooth. Fill the cups with this mixture and refrigerate for about 1 hour.
- Prepare the orange jelly by heating the orange juice and agar in a saucepan (follow the instructions on the agar package).
- Pour the orange jelly over the chocolate layer in each cup. Refrigerate overnight.
- Store the Jaffa cups in an airtight container in the fridge for up to a week.
Notes
- If melting chocolate over a water bath, use a heatproof mixing bowl over a saucepan (don’t let the bowl touch the water).
- Let the chocolate layer firm up before adding jelly so the layers stay sharp.
Equipment Needed
- Rolling Pin
- Food Processor
- Microwave
- Stove
- Saucepan
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Kitchen Scale
- Microplane
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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