Santa Hat Treats (Print Version)
# Ingredients:
01 -
1 1/2 to 2 cups powdered sugar.
02 -
1/2 cup plant-based butter.
03 -
1/2 teaspoon vanilla extract.
04 -
1/2 cup coconut sugar or regular sugar.
05 -
2 containers (16 ounces each) fresh strawberries.
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3/4 cup creamy cashew butter.
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2 tablespoons of non-dairy milk.
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1/4 cup avocado or light olive oil.
09 -
2 tablespoons flaxseed meal mixed with 1/3 cup of water.
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1/4 cup plus 1 teaspoon unsweetened cocoa powder.
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1/3 cup gluten-free all-purpose baking flour.
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1/2 cup dark chocolate chips.
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1/4 teaspoon baking soda.
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1/4 teaspoon fine sea salt.
# Instructions:
01 -
Turn the oven to 325°F. Coat a mini muffin tray for 24 cups with some grease. Stir together the flaxseed and water, then leave it to settle for 5 minutes.
02 -
Gently melt the chocolate chips, using either the microwave or stovetop, until silky smooth. Cool slightly before use.
03 -
In a large bowl, mix together the cashew butter, sugar, and oil. Pour in the melted chocolate, stir in the vanilla, and add the flax mixture.
04 -
Slowly add the cocoa powder, baking soda, salt, and flour to the wet mix. Stir in the dairy-free milk until the dough is thick and fudgy.
05 -
Scoop the batter into the muffin cups, filling each about three-quarters full. Bake for 8–10 minutes. Let them fully cool before taking out.
06 -
Rinse the strawberries and dry them. Remove any green tops and pick 24 large, even-sized ones.
07 -
Whisk the plant-based butter until soft and creamy, then gradually add powdered sugar, adjusting the sweetness to your liking.
08 -
Pipe the icing along the outer edges of the brownie base. Sit a strawberry on top, then add a small frosting dollop at the tip of each berry.
# Notes:
01 -
Assemble just before serving for best results.
02 -
Pick big strawberries that have a similar size and shape.
03 -
Easily adaptable for vegan and gluten-free diets.