A healthier version of the classic biscuit treat, these oaty chocolate orange bars are full of the flavours of a Jaffa Cake but have less added sugar and more nutritious ingredients. Suitable for vegetarians and vegans.
I was inspired to make this healthier version of Jaffa Cakes by the Great British Bake Off 2016.
What are Jaffa cakes?
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.
How are my chocolate orange bars different?
These chocolate Jaffa oat bars are full of chocolate orange flavours, but are a healthier option.
There is no refined sugar in the oaty base at all, so if you had a very young child you could just make this part. As a treat though, I don't mind my toddler having a little bit of chocolate and he certainly enjoyed these a lot.
Predictably I did have to change his t-shirt afterwards though as it was so chocolatey! It's so hot here at the moment and 30 degrees plus heat and chocolate treats don't mix well. Thank goodness for washing machines.
These bars are also dairy free and vegan - just be sure to buy vegan chocolate.
If you like these you might also like my vegan vanilla fairy cakes.
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Make these Jaffa Cake inspired oaty chocolate orange bars
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Oaty chocolate orange bars
For the bars
- 120 g oats
- 50 g chopped nuts I used hazelnuts
- 100 g dates chopped. If your dates are dry you might want to soak them in hot water first.*
- Juice and zest of one orange
- 35ml sunflower oil
For the topping
- 3 tbsp orange marmalade
- 100 g dark chocolate vegan if preferred
To make the bars
- Pre-heat the oven to 180°C fan/200°C/gas mark 6. Grease a 20cm square cake tin and line with baking paper.
- Place 120g oats, 50g chopped nuts, 100g chopped dates, zest and juice of an orange orange and 35ml sunflower 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.
To make the topping
- Melt 100g dark chocolate in a heatproof bowl over a pan of boiling water or in the microwave.
- While the chocolate is melting spread 3 tablespoon orange 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. Return to the fridge to finish setting.