These are hands down the best brownies I have ever made! Jaffa cakes have always been one of my favourite treats, something about the richness of the chocolate and the zestiness of the orange always tickles my taste buds. These brownies I would say are my healthy version of a Jaffa cake, they are packed with antioxidants thanks to the raw cacao, loving skin fats thanks to the ground almonds and coconut oil and the fresh orange juice add precious vitamins and minerals. They are completely gluten free and full with plant based goodness, perfect for a cold and rainy afternoon or any other time!;)
1.5 cup of ground almonds
1.5 cup of brown rice flour
1/2 cup of raw cacao powder
1 teaspoon of baking powder
2 teaspoon of arrowroot powder
1.5 tablespoon of ground flax seeds mixed with 3 tablespoon of water
100g of dark chocolate (I have used Om bar chocolate)
3 tablespoon of coconut oil
the juice + the zest of 1 and 1/2 large oranges or 2 small oranges
1/2 cup of maple syrup
1/2 cup of coconut sugar
1/3 of a cup of almond milk or any other non dairy milk
1 pinch of salt
for the frosting:
14 medjool dates
4 tablespoon of raw cacao powder
the juice of 1/2 orange
4 tablespoon of water
the zest of 1 orange to decorate
Start by preheating the oven at 180 degrees.
Lay baking paper into your baking tin of choice.
To make the flax egg simply wisk the ground flax seeds with the water in a bowl and put it on side until the flaxseeds have absorbed the water and assumes a gel consistency.
In a bowl mixed the dry ingredients: ground almonds, brown rice flour, baking powder, arrowroot powder, raw cacao powder and the pinch of salt.
To melt the chocolate put one pan with water on a hob and place a glass/ ceramic bowl on top of it with the dark chocolate and the coconut oil. Keep the heat quite low so the chocolate and the oil will melt gently without burning. Once it’s all melted put it in a bowl with the remaining wet ingredients: honey, the juice and the zest of the oranges, the almond milk, the flax egg and the coconut sugar. Whisk everything vigorously and then mix it into the bowl with the dry ingredients. Combine everything together and pour into the tin covered with baking paper. Bake in the preheated oven for 30-35 minutes.
Take the brownies out of the oven and leave to cool in the tin for 20 minutes before taking them out of the tin to put them on a cooling rack.
To make the frosting simply pit the dates and put them in a blender together with the raw cacao powder, the orange juice and the water. Blend until a smooth paste form, if it’s too tick add a bit more water.
Once the brownies are cooled off smother with the chocolate frosting and grate the orange zest on top to decorate. Cut the brownies in square slices and enjoy!