PURPLE SPRINKLE BROWNIE SANDWICHES

Recipe by Dani's Healthy Eats
Serves 4 sandwiches

INGREDIENTS

BROWNIES

• 1 cup almond flour
• 1/3 cup tapioca flour
• 1/3 cacao powder
• 1 tsp vanilla + pinch of sea salt
• 4 tbsp maple syrup
• 1/2 cup cacao or cocoa powder
• 1 tsp baking soda
• 3 tbsp coconut sugar
• 1/4 tsp baking soda
• 1/3 cup vegan butter, ghee,or coconut oil, melted
• 1/2 cup of Hu Gems

SPRINKLES

• 1/2 cup unsweetened shredded coconut
• 1-2 tsp pitaya/beetroot powder

FOR THE CREAM

• Either 1 container of coconut whipped cream (that meets your dietary preferences) or homemade coconut cream:
• 1/2 cup cold coconut cream (solid part from can)
• 2 tbsp maple syrup
• 1 tsp vanilla
• 1 tbsp soft coconut oil or ghee

INSTRUCTIONS

1. Combine all of the cookie ingredients until dough forms. Drop by spoonfuls onto a lined baking sheet and bake at 325F for 12-14 minutes, or until cooked around the edges and still slightly soft in the center. Let cool.
2. Combine the coconut and superfood powder of choice in a small bowl, mixing until the coconut is dyed. 
3. If making the coconut whip from scratch, combine the coconut oil or ghee and maple syrup in a large bowl. Using an electric mixer, beat the two together until smooth. Then add the remaining ingredients, mixing until thick and fluffy. Stuff the cookies, then gently roll the outside in the coconut. Enjoy!