Easter Double Chocolate Mini Egg Cookies

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 8 people

Easter Double Chocolate Mini Egg Cookies


For the brownies

  • 1 large sweet potato, peeled, cooked and cooled
  • 2 tbsp melted coconut oil
  • 4 tbsp smooth nut butter
  • 100ml oat milk
  • 1 tsp vanilla extract
  • 100g oat flour
  • 100g almond flour
  • 50g cocoa powder
  • 100g coconut sugar

For the topping

  • 3 tbsp smooth nut butter
  • 2 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 3-4 tbsp oat milk
  • Mini Eggs, to decorate

Cooking mode

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  • Step 1

    Place the cooked sweet potato chunks, oil, nut butter, milk and vanilla into your Ninja Kitchen food processor and whizz up until smooth.

  • Step 2

    Add in the flours, cocoa powder, sugar and whizz up again until thick and smooth.

  • Step 3

    Spread the mixture into the base of a 9x9in baking tin and bake for 25-30 minutes until firmed up, then leave to cool.

  • Step 4

    Meanwhile beat together the nut butter, cocoa powder, maple syrup and milk and chill in the fridge until needed.

  • Step 5

    Once the brownies have cooled, spread the mixture over the whole thing and smooth out. Cut into bars then decorate each with a couple of Mini Eggs. Enjoy!