Knock knock! Hello
Life and work have got in the way of blogging for some time now in CCMville. When things get a little crazy, I tend to find solace and inspiration in two things: working out and chocolate. So there has been no shortage of workouts of late and plenty of chocolate. In fact, this has been going on for some time … the last few posts are all chocolate infused! Hmmmmmm … I’m just glad these are two excellent strategies for overcoming trying times, right?
One of my favourite chocolate treats now … or possibly ever … are these Wild Jaffa cookies. I love orange and dark chocolate together and these are so intensely flavoured, they hit the spot with a cup of coffee or as a guilt free snack anytime.
What makes them wild?
You know I use my trainers as my
lab rats taste tester super foodies … it works out great for me and hopefully also for them! We rabbit on about nutrition ad nauseam and I feel so very lucky to share a passion for health and fitness with them. I really appreciate their willingness to try my experiments too … not just fit, not just strong, also brave 😉
Well, my awesome kettlebell and boot camp trainer at Wild Fitness is addicted to these cookies. Bazinga! That’s a great tick of approval. She thinks they taste like Jaffa cakes and she’s so right. They really do. So it’s only right to name them Wild Jaffa Cookies … and they are 😀
Blood oranges are still in season and I love using them as much as I can while the season lasts. They have such an intense, sweet, delicious flavour that a little goes a long way to making the ordinary … extraordinary You can use any sweet oranges in season, of course. But, aren’t they just beautiful?
These cookies are soft and cakey with a lovely crumbly texture. They literally melt in your mouth. They are perfect whether you make them plain or add chopped dark chocolate or chocolate chips. I usually make half a batch plain and half with chocolate chips or chopped chocolate, just for variety. If macros and/or healthy eating are important for you, try to use a good quality dark chocolate with a minimum of 70% cacao.
You can even make Mini Wild Jaffa Cupcakes. How versatile is this recipe, huh?
Want to make a healthy delicious base for a protein cheesecake? Crumble up some cookies (without the chocolate chips), mix in a little butter, cacao butter, coconut, or macadamia nut oil, or use them as is … press into the base of the pan and top with your favourite cheesecake filling.
Sandwich two cookies together with your favourite protein creamy filling, cashew nut butter, or some protein ice cream!
See? These cookies are totally amazeballs.
Try eating just one. Can’t do it? Didn’t think so.
Does it matter which cacao powder you use? Yes. If you use a rich, flavourful quality cacao you will notice a significant difference, for sure. I’m using Valrhona but any good quality cacao will make these special.
You can substitute sugar for the granulated stevia sweetener if you prefer. It will increase the total calories, carbohydrates and sugars per cookie. You may need to increase the amount slightly to about 75 grams or so. This recipe benefits from the bulk in the granular sweetener so won’t work quite as well if you use pure stevia extract. I like to use a stevia blend as a personal preference.
You can also substitute almond, dairy or coconut milk or coconut water for the water in the recipe. You can even just top it up with more orange juice. I’ve tried them all and I prefer adding a little water or more juice instead of the milks. It might just be my imagination but the chocolate orange flavour is much more intense and pure this way
You will find the macros at the bottom of the recipe, as usual. They’re pretty good, huh?
As usual, these are gluten-free, dairy and lactose free, and suitable for anyone with fructose intolerance. They are also free of refined sugar, if you don’t add any chopped chocolate or use a 100% cacao chocolate.
Before I forget, if you follow the Chocolate Chilli Mango Facebook page, you will know that there is some work going on with the website now. I’m giving this blog a lot of thought in terms of what I’d like to do with it and what direction it should take.
But in the meantime, CCM has a new logo! I would love to hear from you about what you think. Like it? Love it? Not so much? I love it. Chocolate and a whisk. The two most important things in my kitchen LOL. All feedback would be most welcome. But right now …
Go bake! Go workout! Eat! Enjoy!
Makes 18 – 24 cookies or 12 mini cupcakes
75 grams cashews or 100% cashew nut butter
2 medium blood oranges – about 155 grams each (or other sweet oranges in season)
105 grams brown rice protein powder*
15 grams coconut flour
30 grams unsweetened cacao powder
60 grams granulated stevia sweetener (e.g. Natvia)
1/2 teaspoon bicarbonate of soda
water, about 60 millilitres
90 grams good quality dark chocolate with minimum 70% cacao or chocolate chips (optional)
* If you prefer a fudgier cookie, substitute 40 grams pea protein isolate + 65 grams rice protein for the rice protein in the recipe.
Preheat the oven to 180℃. Line one large or two medium baking sheets with non-stick baking paper or silpat mats. Set aside.
If using cashews, process them in a food processor until reduced to a smooth and creamy cashew butter. Transfer the cashew nut butter to the bowl of a mixer. Finely grate the zest of the oranges and add to the cashew butter. Juice the oranges and measure the amount of juice. It should measure around 120 millilitres or a scant half cup of juice. Add to the bowl.
Add the rice protein, coconut flour, cacao, stevia, and bicarbonate of soda to the cashew butter and orange mixture. Using the paddle attachment, mix on low to medium speed until well combined. Continue mixing and add the water slowly. You may not need all the liquid if the oranges yielded more than 120 millilitres of juice. The resulting batter should be smooth and a good dropping consistency but not sloppy – much like a soft cake batter.
If you want to add chocolate chips, add them now, and mix briefly until well incorporated into the batter.
Drop walnut sized spoonfuls of the cookie batter on to the baking sheets, leaving space between them. If you want to decorate the cookies with a chocolate chip button, place them on top now. If making cupcakes, line twelve muffins tins with cupcake liners and divide the batter evenly among them.
Bake the cookies for 12 to 15 minutes (the cupcakes will take about 18 minutes or so). Remove from the oven. Use a spatula to gently remove the cookies and place on a wire rack to cool completely.
Store the cookies in an airtight container at room temperature. They don’t last long in our house but I have set a few aside to see how they keep and they were fresh and lovely for up to a week at least.
I have included macros for the cookies without the chocolate chips, as per the recipe as stated (i.e. using water, not milk). If you add chocolate chips or chopped dark chocolate, you will need to add in the macros to the total recipe. This is easy as I give the full recipe macros as well.
I have used SunWarrior unflavoured rice protein powder, Valrhona cacao, and Natvia stevia blend sweetener. If you use different brands, there may be some variation in macros, but they should be fairly similar.