TRIPLE CHOCOLATE PEANUT BUTTER CHEESECAKE SLICE
Ingredients: For the base - 1 x box Superfood Bakery Spirit Lifters Chocolate Cookie Mix For the peanut butter layer - 4 tablespoons smooth nut butter 2 tablespoons coconut oil 3 tablespoons maple syrup For the chocolate topping - 300g dairy-free soft cheese 4 tablespoons cocoa powder 4 tablespoons maple syrup 1 teaspoon vanilla extract For the chocolate cake balls - 100g gluten-free flour 50g ground almonds 40g cocoa powder 50g sweetener 1 teaspoon baking powder 200ml almond milk 2 tablespoons oil 1 teaspoon vanilla extract 2 tablespoons vegan chocolate spread 75g vegan chocolate, melted Make it!1) First make the...
TRIPLE CHOCOLATE BROWNIE BARS
Ingredients: For the base: 100g nuts of choice 100g oats 4 tablespoons cocoa or cacao powder 3 tablespoons nut butter 3 tablespoons coconut oil, melted 6 tablespoons maple syrup For the topping - 100g dairy-free white chocolate 2 tablespoons coconut oil 2 tablespoons nut butter 20g rice crispy cereal To decorate - Melted dark chocolate, to drizzle Superfood Bakery Double Chocolate Brownie Crisps Get making! First make the base: Place the nuts and oats in a food processor and blend until mostly broken down. Add in the other ingredients and blend again until a flapjack mixture forms. Tip into a...
Raw caramel and pecan vegan brownies
INGREDIENTS * 1 pack Organic Joy Makers Brownie Mix * 75g vegetable oil or spread * 100ml Water * 1 tbsp agave nectar For the raw caramel: * 400 g Medjool dates, pitted * 2 tbsp maple syrup * 2 tbsp almond butter * 1 tsp vanilla paste * 1-2 tbsp Plant-based milk * Pecan nuts * Salt flakes COOKING METHOD Preheat the oven to 180 ºC (160ºC fan) Gas 4. Line the 8 in (20 cm) square tin with greaseproof paper. Prepare the dough by whisking together 1 pack Organic Joy Makers Brownie Mix, vegan spread (or oil), agave...
Indulgent vegan dark chocolate and coconut tart
Ingredients: For the crust: * 1 pack Spirit Lifters Chocolate Chip Cookie Mix * 50g Plant-based spread or coconut oil * 53 ml Water For the filling: * 200 g Vegan dark chocolate, chopped * 250 ml Canned coconut cream * Strawberries, blueberries to decorate Cooking method: Preheat the oven to 170 ºC (150ºC fan) Gas 4. Line the 8 in (20 cm) springform cake tin with greaseproof paper. Prepare the dough by combining Spirit Lifters Chocolate Chip Cookie Mix, vegan spread and water. Lightly dust a work surface and rolling pin with flour and roll out into...
Chocolate Christmas Cake with Vanilla Protein Icing
Ingredients: For the cake One packet Superfood Bakery Organic Chocolate Cake Mix 65g vegetable oil 220g almond milk (or any dairy-free milk) 20g honey For the icing: 1 scoop vanilla flavoured protein powder 1 tbsp your choice of sweetener For the toppings: Red currants Bronze crunch (small chocolate bits from Tesco) Method: 1. Spray a silicone Fluted Cake Mould with spray oil. 2. Follow the instructions on the packet and then pour the mixture into the mould. 3. Bake at 170°C for 35 minutes and once ready leave to cool completely on a wire rack. 4. In a bowl add the protein...
Chocolate cupcakes with caramel buttercream
Chocolate cupcakes with caramel buttercream INGREDIENTS (makes ~15 small cupcakes) * 1 pack of Superfood Bakery Organic Smile Seeker Chocolate Cake Mix * 65g vegetable oil * 1 cup dairy free milk * 1 tbsp agave syrup or honey For the icing: * 200g caramel or Dulce de leche * 200g butter at room temperature To decorate: * Cacao nibs * Chopped walnuts * Fresh apple slices * Caramel or salted caramel sauce * Chocolate shavings INSTRUCTIONS Preheat the oven to 170°C. Line a muffin tin with paper cases. In a deep bowl, mix vegetable oil, milk, agave syrup (or...