For the love of all things chocolate! Easter means chocolate overload but this Mini Brownie Cake is filled with only wholesome ingredients, so can totally pass as breakfast. This delicious creation by Ellen de Meulemeester is vegan and gluten free. Whip it up and top with mini easter eggs for a healthy Easter treat.
1 and 1/2 cup medjool dates (pitted)
1/2 cup dessicated coconut
1/2 cup almonds (or pecans)
3 TBS cacao powder
A pinch of sea salt
- Mix all the ingredients in a good food processor.
- Place the dough into a small lightly greased round cake tin. Press down with the back of a spoon or your hands.
- Place in the fridge to set for at least 10 minutes.
- To give it an Easter touch, top with some mini eggs!
Original recipe and images created by Ellen from Ellen Charlotte Marie.