Holiday Hat Brownie Treats (Print Version)
# Ingredients:
01 -
2 tablespoons ground flax mixed with 1/3 cup water.
02 -
1/2 cup semi-sweet chocolate pieces.
03 -
3/4 cup smooth cashew spread.
04 -
1/4 cup avocado or mild olive oil.
05 -
1/2 cup coconut or white sugar.
06 -
1/2 teaspoon vanilla flavoring.
07 -
1/3 cup all-purpose gluten-free flour blend.
08 -
1/4 cup plus 1 teaspoon pure cocoa powder.
09 -
1/4 teaspoon baking soda powder.
10 -
1/4 teaspoon fine salt.
11 -
2 tablespoons plant milk.
12 -
1/2 cup vegan butter sticks.
13 -
1 1/2 to 2 cups icing sugar.
14 -
2 packs (16 ounces each) strawberries.
# Instructions:
01 -
Warm up the oven to 325°F. Coat a 24-cup mini muffin tray with oil. Combine flax with water and wait 5 minutes.
02 -
Gently warm chocolate pieces on stove or in microwave until runny. Set aside to cool a bit.
03 -
Stir together cashew spread, oil, and sugar. Mix in the melted chocolate, vanilla, and flax mixture.
04 -
Fold in flour, cocoa, baking soda, and salt. Stir in milk until you get a thick, fudgy mix.
05 -
Spoon mix into mini cups about 3/4 full. Cook 8-10 minutes until done. Let cool fully before taking out.
06 -
Clean and pat dry all strawberries. Snip off the leafy parts. Pick out 24 bigger ones.
07 -
Whip plant butter till fluffy, slowly add icing sugar until it's sweet enough.
08 -
Squeeze frosting around the brownie tops, put a strawberry on each, add a tiny dot of frosting on the berry tip.
# Notes:
01 -
Try to put together just before you serve them.
02 -
Go for big strawberries with similar shapes.
03 -
Works for plant-based and wheat-free diets.