Did you watch the Great British Bake Off last night? I’m so happy to have it back on our screens again, summer just hasn’t been the same without it. If you’re not in the UK, Bake Off is a televised baking competition that is the TV series of the year (in my opinion). In fact, it’s pretty much the only thing I watch on TV!
Every year, Jenny over at Mummy Mishaps hosts a Great Bloggers Bake Off, where food bloggers bake along with what the contestants on the TV show bake each week. This week the options were a drizzle cake, Jaffa cakes or a mirror glaze cake. I decided early on to make Jaffa cakes, but I wanted to find a way to make them a little healthier. Jaffa cakes are traditionally little sponge cakes topped with orange jelly and chocolate. Many of the contestants on the show didn’t do a great job at recreating them – they are definitely trickier than they look! Having gone through many different options in my head, I took the bold move at 6am today when up with my toddler, to do something that wasn’t a cake at all.
These chocolate Jaffa oat bars are full of chocolate orange flavours, but are just a little bit better for you. There is no refined sugar in the oat part at all, so if you had a very young child you could just make the bar part. As a treat though, I don’t mind my toddler having a little bit of chocolate and he certainly enjoyed these a lot. I did have to change his t-shirt afterwards though as it was so chocolatey! 30 degrees plus heat and chocolate treats don’t mix well. These bars are also dairy free and vegan – just be sure to buy vegan chocolate.
Here’s what to do if you fancy having a go at making these yourself:
50g nuts (I used hazelnuts)
100g chopped dates
Juice and zest of one orange
35ml sunflower oil
3 tbsp orange marmalade
100g bar of dark chocolate
Pre-heat the oven to 180°C fan. Grease and base line a 20cm square cake tin.
Place the oats, nuts, dates, orange juice and zest and oil into a food processor and pulse until well combined.
Spread smoothly over the base of the tin and bake in the oven for 20 minutes until firm and golden brown.
Remove and allow to cool completely. Melt the chocolate. While it’s melting spread the marmalade over the top of the oat cake. Pour the melted chocolate over the top, allow to cool slightly then pop in the fridge to set. If you want to avoid the chocolate cracking remove the cake from the fridge after half an hour or so and cut into squares or bars.