Mini Jaffa Cheesecakes

Desserts

By Emily Williamson

Jaffa is a flavour that I have loved dearly since I was a kid and this dessert is a grown up version that takes me back to devouring a packet of my favourite childhood chocolate treats at the movies.

These are the perfect indulgent desserts that will wow your friends as they crack through the Mandarin & Gubinge chocolate into the dreamy cheesecake filling then the crumbly buckwheat base. Make them ahead of time so you can focus on hanging out with your friends and family.

Ingredients
Method

Base
½ cup Plain Buckinis or buckwheat groats
¼ cup Walnuts (you can omit these and add an extra ¼ cup Buckinis)
3 tbsp Cacao Powder
pinch of sea salt
1½ tbsp Coconut Nectar (or Agave Syrup)
You need
1 ¼ cups raw Cashews, soaked for 4+ hours
¼ cup Coconut Nectar (or Agave Syrup)
¼ cup Cacao Powder
½ tsp Vanilla Powder
¼ cup fresh squeezed orange juice (aprox 1 small orange)
2 tbsp Coconut Oil, melted
Chocolate Topping
80g Mandarin & Gubinge Chocolate
zest of 1 orange

Step 1Firstly find 4 small glass jars & give them a really good wash.
Step 2To make the base, add the Buckinis, cacao powder & salt to a high powered blended or food processor & blitz until you have a fine crumb. Drizzle over the coconut nectar & pulse until the mixture starts to come together.
Step 3Divide the base mixture into the 4 jars and firmly press down. Set these aside.
Step 4Next begin on the filling by washing the soaked cashews thoroughly with cold water.
Step 5Place the cashews, coconut nectar, vanilla powder and orange juice in the same blender or food processor and blend, scraping down the sides from time to time. Continue blending until very smooth then with the motor running drizzle through the coconut oil. The consistency should be like soft ice cream. Spoon the mixture over the bases and place in the freezer while you prepare the mandarin ganache topping.
Step 6Gently melt the chocolate over a water bath. Pour evenly over the 4 cheesecakes and place in the fridge to harden.
Step 7Before serving, garnish with a little orange zest. These can be stored in the freezer, you'll just need to remove 20 minutes before serving.