Easter Double Chocolate Mini Egg Cookies
These Cardamom and Chocolate Cookies are chewy, aromatic, gently warming and delicious.
- Contient Œufs
- Contient Lait d’origine animale
Préparé avec
Ingrédients
For the brownies
- 1 large sweet potato, peeled, cooked and cooled
- 2 tbsp melted coconut oil
- 4 tbsp smooth nut butter
- 3fl. oz oat milk
- 1 tsp vanilla extract
- 3oz oat flour
- 3oz almond flour
- 1oz cocoa powder
- 3oz 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
Instructions
Étape 1
Place the cooked sweet potato chunks, oil, nut butter, milk and vanilla into your Ninja Kitchen food processor and whizz up until smooth.
Étape 2
Add in the flours, cocoa powder, sugar and whizz up again until thick and smooth.
Étape 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.
Étape 4
Meanwhile beat together the nut butter, cocoa powder, maple syrup and milk and chill in the fridge until needed.
Étape 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!