Mini Egg Brownie Parfait

With the mini egg consumption fully underway its safe to say the Easter celebrations have begun! I started off the celebrations with a healthy recipe (raw vegan carrot cake bites) to have you feeling good by the time this one came out as it’s not as nice for the waste line but will have your taste buds lovin’ you forever! This mini egg inspired treat is an amazing dessert to follow your Easter dinner. It is a mix of warm chewy browny with a fluffy coconut whipped cream and a mini egg crunch🐣. Believe me, you are gonna wish this dessert was bottomless😉


Mini Egg Brownie Parfait
Barefoot Brit:
Recipe type: Dessert
Serves: 4 parfaits
  • 1 batch brownies (I used Cloud 9 gluten-free mix)
  • 1 C chopped mini eggs
  • 2 C coconut whipped cream
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  1. Prepare the brownies and once cool cut into inch cubes
  2. Take 2 chilled can of coconut cream and scoop off the thick layer into a chilled bowl
  3. Add the maple syrup + vanilla and beat until fluffy
  4. Parfait assembly: in a jar or cup add brownies and then top with whipped cream and then a layer of crushed mini eggs and continue this for the desired amount of layers
  5. If preparing beforehand keep in fridge until ready to serve
  6. ENJOY!

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