I do love the combination of chocolate and orange. These healthy jaffa cakes from Nadia's Healthy Kitchen
don't last long but they're worth the effort. The chocolate coating can get a bit messy but that's all part of the fun.

Makes 12

1/2 c flour (I use spelt)
1/3 c ground almonds
1/2 tsp baking powder
1/4 tsp salt
3 tbsp coconut oil, melted
3 tbsp brown rice syrup (or maple syrup)
up to 4 tbsp milk

Orange jelly:
1/2 c orange juice
zest of 1 orange
1 tbsp rice syrup
1 tsp agar powder
20cm round cake/sponge tin

140-150g dark chocolate, at least 70%

Preheat oven to 180C. Grease a 12-cup muffin tin very well. 
In a bowl mix the dry ingredients. Then add the oil, sweetener and milk to form a thick batter. Put 1 tbsp of batter into each muffin tin, ie make sure the batter is evenly distributed in the tins. Bake for 9-10 min. Leave aside to cool in the tin on a wire rack.
Heat up the jelly ingredients in a small saucepan over medium heat until it starts to boil. Pour into your round sponge tin. Let cool in the fridge. Once set cut out jelly into 12 x 4-5cm circles.
Put the bases onto a wire rack and place a jelly round on top of each.
Melt the chocolate and pour/spread it over each cake. Decorate with orange or candied peel if you wish. Leave to set.
Store in an airtight container at room temperature.