Ingredients
Units
Scale
- Bisuit base:
- 1/2 cup almond flour (ground almonds)
- 1/3 cup GF all purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup unsweetened apple sauce
- 1/8 cup maple syrup
- 1 tsp orange zest, grated
- 1/2 tsp vanilla extract/essence
- 1/4 cup plant-based milk
- Orange jelly:
- 1/2 cup orange juice
- 2 Tbsp maple syrup
- 1 Tbsp orange zest, grated
- 1 tsp apple pectin OR agar agar
- Coating:
- 200gr iChoc Almond-Orange Chocolate
Instructions
- Place the dry ingredients into a sieve that sits on top of a bowl and sieve until all the flour is inside the bowl. Whisk together.
- In a separate bowl, add all the remaining wet ingredients and mix together.
- Slowly add the wet to the dry ingredients and mix together until you have a smooth batter.
- Preheat the oven to 175°C/350°F and slightly grease a muffin silicone tray.
- Add about a heaping tablespoon into each mould until all the batter is gone (should make around 12).
- Place them in the oven and bake for 8-10 minutes. Once done, remove from the moulds and set aside.
- In the meantime, prepare the jelly. Add all ingredients to a saucepan and boil over medium heat. Let simmer for 1-2 minutes. Place a drop of jelly on a baking sheet or into the cleaned muffin tray and set to chill in the fridge.
- Once the jelly drops firmed up, place one drop on top of each biscuit.
- Melt your chocolate and pour over each cake. Set back into the fridge and enjoy!
Notes
As in all of my recipes, 1 cup equals 250 ml.