Desserts
Easter Double Chocolate Mini Egg Cookies
Recipe by SpamellaB
Tip: Cooking Mode
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 35 mins
- Skill Easy
- Serves 8 people
Easter Double Chocolate Mini Egg Cookies
Utensils required
Ingredients
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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Method
-
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.
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Step 2
Add in the flours, cocoa powder, sugar and whizz up again until thick and smooth.
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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.
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Step 4
Meanwhile beat together the nut butter, cocoa powder, maple syrup and milk and chill in the fridge until needed.
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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!
