What's better than the Chocolate Orange combo?
...Chocolate Orange Coffee of course!
I used to LOVE Jaffa chocolates as a kid. Those crunchy choc orange balls were a favourite to take to the movies. And you know how much I love my coffee in the morning. It's a tradition that never fails me.
The beautiful aroma in the air, the delicious taste. It can't be beaten. So it's not surprising that I would introduce coffee into my recipes here and there. So why not to one of my favourite flavour combos. The resulting recipe is a flavour delight.
When I heard that my favourite coffee pods from Republica Organic decompose at the same rate as an orange peel, then it seemed to be a sign that the Coffee Orange combo was meant to be.
I've been using these coffee pods in my DeLonghi Nespresso machine for a long time now. The products are 100% organic, and the taste is amazing, plus there are a variety of strengths (with cool names) for my changing tastes and needs.
You get what you pay for when it comes to taste and quality, so I'm impressed that these pods are just $5 from Coles for a pack of 10!
I know when I first started using my coffee machine at home with the official Nespresso pods that came with the machine, I wondered why my coffee always tasted weak compared to a store-bought coffee. It then occurred to me that the pods are so small compared to the amount you get in an Espresso coffee, so I started using two pods per cup to get the equivalent taste. I've stuck with that ever since, and it's perfect with the Republica pods too.
Enjoy your coffee straight up, or add your favourite milk - I like mine black or with a little soy milk in the frother. Yum!
But what to do with all those pods?
The best thing that attracts me to this brand is that the pods are biodegradable.
You can just throw the used pods in your regular garbage, and they decompose at the same rate as an orange peel. Winning!
I hope you give these delicious Jaffa Espresso vegan cheesecakes a try.
I always keep my cheesecakes in the freezer, and just take them out as I need them. They thaw out within minutes, or you can eat them immediately if you can't wait! Plus they're always there in the freezer when you need a treat.
As always, I make mine bite-sized. Vegan cheesecakes are so rich, you really don't need more than this to feel satisfied.
Enjoy!
Jo xx
Jaffa Espresso Cheesecakes
(Serves 12 mini)
Base
1/2 cup chopped dates (80g)
1/2 cup chopped almonds (50g)
80g quick oats
2 coffee pods brewed Republica Organic
1 Tbsp cacao powder
pinch of salt
Brew the coffee, and add the chopped dates to the coffee to soak.
Blitz the almonds, oats and cacao in a food processor until a fine crumb forms.
Add the chopped dates (reserving the coffee) and some of the brewed coffee and pulse again, adding more coffee as required until it just sticks together as a dough.
Press a couple of teaspoons into the base of silicon mini muffin molds, and place in the freezer while you prepare the filling.
Roll any leftover base into balls, and enjoy them while you make the filling!!! (or store in the freezer and save until later!)
Filling
1 cup cashews (soaked for 15 mins in boiling water and drained)
Juice of 2 oranges (~100ml)
Zest of 2 Oranges (~2 Tbsp)
1/4 cup coconut oil
80ml maple syrup (more to taste)
1 tsp vanilla extract
Blend until smooth.
*Use a blood orange to get the darker orange colour, or a navel orange to get the lighter orange. Some soaked goji berries added will also give a darker colour.
Spoon filling over bases and freeze overnight until firm.
Eat as is, sprinkle with more zest, or top with whipped choc coconut icing, chocolate butter icing, or whipped choc banana icing.
*This post was proudly sponsored by Republica Organic. Supporting Healthy Eating Jo produce more great recipes. All thoughts, recipes and photos are my own.