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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 cake balls: Blend the ingredients other than the chocolate spread and melted chocolate to form a batter, spoon into a greased tin (of any kind) and bake for 20 minutes at 180C until firmed up. After 5 minutes tip into a bowl, break up and stir in the chocolate spread and leave to cool.

2) At the same time, make up the cookie mix according to instructions (you can make it vegan or non-vegan) and spread the mixture into the base of a lined 20cm round tin and bake for 10 minutes then leave to cool.

3) Melt the coconut oil, peanut butter and maple syrup then pour over the base of the cooled cookie base. Freeze for 10 minutes.

4) Blend the chocolate cheesecake topping ingredients and pour over the peanut butter layer. Freeze for 2 hours.

5) Roll the cake ball mixture into balls. Melt the chocolate then dip each cake ball in to cover. Sprinkle over cacao nibs and chopped nuts then chill to set for 1 hour.

6) Pop the cheesecake out of the freezer 5-10 minutes before serving. Drizzle over melted white chocolate (can be dairy-free) then pop the cake balls on top. Slice and serve!