CHOCOLATE PEANUT BUTTER EASTER CAKE
For the cake -
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1 x pack Superfood Bakery Chocolate Cake Mix
For the chocolate frosting -
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250g dairy-free soft cheese
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2 scoops vegan chocolate protein powder
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4 tablespoons cocoa powder
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3 tablespoons maple syrup or Sweet Freedom
For the chocolate eggs -
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150g dark chocolate, broken into pieces
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2 tablespoons coconut oil
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½ can butter beans or chickpeas
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2 tablespoons smooth nut butter
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4 tablespoons maple syrup
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1-2 tablespoons almond milk
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1 teaspoon vanilla extract
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2 tablespoons coconut flour
For the peanut butter balls -
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4 tablespoons smooth nut butter
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4 tablespoons maple syrup
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2 scoops vegan vanilla protein powder
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2 tablespoons coconut flour
To decorate -
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Melted dark chocolate to drizzle
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Cacao nibs
Get making!
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Make the cake according to the instructions. Once baked, leave to cool and pop onto a wire rack.
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Meanwhile beat together the frosting ingredients until thick and smooth and chill in the fridge until needed.
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Make the chocolate eggs: Melt the chocolate and coconut oil. Grab a silicone Easter egg mould and spoon in some of the chocolate to cover the base and sides. Freeze for 10 minutes, then spread a little more chocolate around the sides and quickly return to the freezer. Blend the chickpeas/butter beans, nut butter, maple syrup, milk, vanilla and coconut flour until thick and smooth. Divide into 6 pieces, roll into balls and place in the middle of the firmed up chocolate. Spoon over the remaining melted chocolate to cover each and freeze for 1 hour then keep in the fridge.
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Make the peanut butter balls: Mix together the ingredients to combine then divide into 8-9 pieces, roll into balls and chill in the fridge for 30 minutes.
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Once the cake has cooled, spread the chocolate frosting over the top of each cake to cover. Place one on top of the other. Decorate the top cake with a couple of the eggs, arrange the peanut butter balls around, drizzle with melted chocolate and sprinkle over cacao nibs. Now slice and enjoy!
Recipe by @Spamellab
