These no bake Jaffa cookies are another recipe that I’ve collaborated with St Dalfour on, using their delicious fruit preserves. If you’re someone who enjoys a good slice of crunchy toast with a little PB and Jam, then I would highly recommend giving this brand a go! I absolutely adore the raspberry flavour; it’s the perfect partner for a good dollop of peanut butter.. and also tastes incredible stirred into porridge as well! For this recipe however, I’ve gone for the orange preserve.. so naturally, the first orange themed sweet treat that I could think of was a Jaffa Cake!
I wanted to create my own take on a Jaffa cake style dessert, so decided to whip up these no bake cookie type things and luckily, they were rather successful! That’s often how I create my recipes.. I have a slightl vision of roughly what I want to create and then just go for it and hope for the best haha! I’ve opted for more of a biscuity, crunchy like base; rather than the classic Jaffa cake sponge style and have then topped it with some of the St Dalfour jam and a generous coasting of home made raw chocolate. So simple, yet so so delicious!
I think these are just the perfect treat for the spring time, as the jam gives them a really delicious fruity kick and they have just the right balance of biscuit, jam and chocolate. I know it’s still pretty chilly here in the UK, so this might be slightly thinking ahead.. but we have had some beautiful spells of sunshine in London lately; and I don’t know about you, but I’m just longing for Spring!
- 1/2 cup oats
- 1/3 cup cashew nuts
- 1 tbsp cashew nut butter
- 1 tsp coconut oil
- 1 tbsp honey
- Pinch of sea salt
- St Dalfour thick cut orange preserve
- 2 tbsp coconut oil
- 2 tbsp raw cacao powder
- 2 tbsp honey
- To make the base for the cookies, add the cashews and oats into a food processor and pulse for a few seconds to break them down slightly.
- Add in the cashew butter, coconut oil, honey and a pinch of salt and blend again until everything is well combined and you can press the mixture together with your fingers to form a dough like texture.
- Mould this into round cookie shapes, pressing around the edges to create a slight mound in the centre of the cookies. Add a spoon full of orange preserve onto the centre of each of them and place them into the freezer for half an hour to chill.
- Melt the coconut oil and stir in the cacao powder and honey. Drizzle this over the top of each of the cookies and return them to the freezer for 10 minutes. This step is optional, but you can then add a second layer of the chocolate topping and sprinkle with some crushed dark chocolate and orange zest. Allow the cookies to set in the freezer for 2 hours. Store chilled, as they may melt if left out for long periods of time.