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JAFFA OAT BITES

Joanne Iceton
Delicious morsels full of sunshine flavours
Print Recipe
Preparation/Overall Chilling Time 1 hour
Course Dessert, Snack
Servings 20 bites

Equipment

  • Scales
  • Food processor/Blender
  • mixing bowl
  • Measuring spoon
  • 20 x 20cm baking pan or individual moulds I used silicone moulds

Ingredients
  

Base

  • 200 g oats*
  • 50 g maple syrup you can use honey if not vegan
  • 50 g coconut oil
  • 2 tsp vanilla extract optional

Topping

  • 100 g shredless marmalade
  • 100 g dark chocolate
  • 50 g smooth peanut butter

Optional

  • Zest of 1/2 orange or 2 tsp chopped nuts

Instructions
 

  • Blend the oats to a fine powder in a food processer.
  • Melt the maple syrup and coconut oil on a gentle heat in a pan or in the microwave. It will take about 2 mins. Stir in the vanilla extract if using. 
  • Pour the melted coconut oil and syrup over the oat mixture and mix well until you get a moist ‘dough’.
  • Spoon into a greased/lined baking pan, or as I have done, spoon into moulds.
  • Chill for 30 mins until it firms up, or, if you are impatient like me, pop in the freezer for 10 - 15 mins.
  • Melt the marmalade for a minute of so, just so it is easier to work with. You can do this in short bursts in the microwave, or in a pan on a gentle heat.
    Spread over the oat base or spoon over the top of the individual moulds to make a thin layer and return to chill.
  • Meanwhile, melt the chocolate. You can do this either in the microwave in short bursts, stirring after 1 minute (be careful as you can get hot spots and it can burn easily) or in a bowl resting over a smaller bowl of hot/boiling water (this is called a bain marie). Stir through the peanut butter, then return to your heat source for a further minute.
  • Pour or spoon over the oat/marmalade base and spread to cover. If using orange zest or nuts, scatter on top of the chocolate before it sets and return to chill.

Notes

These bites will keep for a couple of days in an airtight container, but best kept in the fridge, where they will last for roughly a week.
If vegan, ensure your chocolate does not contain milk solids. Most dark chocolate does not but check just in case.
If gluten intolerant, check that your oats are prepared in an environment that is certified gluten free. 
If you love the flavour of orange, you can use the grated zest of the other 1/2 orange and add this to the oat base.
If you are not a fan of peanut or any other nut butter, you can omit this, and just increase the chocolate to 150g, melting this on its own.