Heat the oat milk in a medium saucepan until steaming. Add in the chocolate spread and stir to melt and combine.

Continue to heat until the liquid has gone chocolatey and all the spread is dissolved.

Stir in the raw cacao powder and orange juice last, then add in ½ teaspoon of Vegeset and stir until combined.

Bring to a gentle boil whilst whisking continuously. Remove from the stove as soon as it bubbles and instantly pour into round bowls (for the shape) and place in the fridge to set for at least 30 minutes.

Then gently flip them upside down onto a serving plate and gently tap the bottom until the Jaffa Cake pudding moves out of the bowl and onto your dessert plate.

Serve with dairy free chocolate sauce & a sprinkle of orange zest.