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.