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Add the Merchant Gourmet Whole Chestnuts, almond flour, cacao powder, almond butter, maple syrup, melted coconut oil and salt to a food processor.
- Blend until a smooth, thick mixture forms that holds together when pressed between your fingers.
- Bring the mixture together into a ball and place it on a sheet of baking parchment.
- Roll out to approximately 5mm thick.
- Use Easter-shaped cutters to cut out shapes and transfer them to a lined tray.
- Re-roll any scraps and repeat until all the mixture has been used.
- Freeze for 1 hour, or until firm.
- Place the dark chocolate and 1 tablespoon coconut oil into one heatproof bowl and the white chocolate and 1 teaspoon coconut oil into a second bowl.
- Melt each chocolate separately in the microwave in short bursts, or over a pan of gently simmering water.
- Remove the brownie shapes from the freezer and dip each one into the melted dark chocolate, allowing any excess to drip away.
- Return to the lined tray and leave the chocolate to set slightly, or chill for 10 minutes.
- Transfer the melted white chocolate to a piping bag and drizzle decorative patterns over the brownies.
- Scatter over crushed vegan mini eggs or sprinkles while the chocolate is still wet, if using.
- Chill for a further 10 minutes if needed before serving.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.
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