Holiday Hat Brownies (Print Version)

# Ingredients:

01 - 1/2 cup of dark chocolate chips.

02 - 3/4 cup cashew butter, smooth and creamy.

03 - 1/2 teaspoon vanilla.

04 - 2 tablespoons of flaxseed meal mixed with 1/3 cup of water.

05 - 1/4 cup avocado or mild olive oil.

06 - 1/2 cup sugar, coconut or regular granulated works.

07 - 1/3 cup gluten-free all-purpose baking flour.

08 - 1/2 cup plant-based butter.

09 - 1/4 teaspoon sea salt, fine.

10 - 1/4 teaspoon baking soda.

11 - 1 1/2 to 2 cups powdered sugar for frosting.

12 - 2 tablespoons dairy-free milk or alternative.

13 - 1/4 cup unsweetened cocoa powder, plus a little extra teaspoon.

14 - Two packs of fresh strawberries, 16 ounces each.

01 - Preheat the oven to 325°F and grease a 24-count mini muffin tin. Mix water and flaxseed, then leave it for 5 minutes.

02 - Warm the chocolate chips in the microwave or on the stove until silky smooth, then let them sit to cool for a bit.

03 - Mix together the cashew butter, sugar, and oil. Stir in the cooled chocolate, flaxseed mix, and vanilla.

04 - Stir in the baking flour, cocoa powder, baking soda, and salt. Pour in the milk until you get a thick, fudgy batter.

05 - Spoon the mix into muffin cups, filling them about 3/4 full. Bake 8 to 10 minutes. Let them cool completely before taking them out.

06 - Rinse and dry the strawberries. Trim the green tops off and pick out 24 large ones.

07 - Beat the plant butter till it’s creamy, slowly adding powdered sugar to sweeten as you like.

08 - Pipe frosting around the edge of each brownie, place a strawberry on top, then finish with a frosting dot at the tip of the strawberry.

01 - Best to assemble right before serving.

02 - Pick out strawberries that are big and roughly the same size.

03 - Can be adjusted for vegan or gluten-free diets.