Santa Hat Brownies (Print Version)

# Ingredients:

01 - 1/3 cup water mixed with 2 tablespoons flaxseed meal.

02 - 1/2 cup rich chocolate chips.

03 - 3/4 cup smooth cashew butter.

04 - 1/4 cup light olive oil or avocado oil.

05 - 1/2 cup sugar (coconut or regular).

06 - 1/2 teaspoon of vanilla.

07 - 1/3 cup gluten-free baking flour (1:1 blend).

08 - 1/4 cup unsweetened cocoa powder plus 1 teaspoon.

09 - 1/4 teaspoon sea salt, finely ground.

10 - 1/4 teaspoon baking soda.

11 - 2 tablespoons of plant-based milk.

12 - 1/2 cup of vegan butter.

13 - Powdered sugar, about 1 1/2 to 2 cups.

14 - Two 16-ounce containers of fresh strawberries.

01 - Turn the oven on to 325°F and grease a 24-count mini muffin pan. Combine flaxseed with water and set aside for 5 minutes.

02 - Slowly melt the chocolate chips on the stove or microwave until smooth, then let it cool a bit.

03 - Mix cashew butter, sugar, and oil together. Stir in the cooled chocolate, vanilla, and flax mixture next.

04 - Add the flour, cocoa powder, salt, and baking soda. Stir until thick, then add milk to make the batter fudgy.

05 - Spoon batter into muffin cups, filling them about 3/4 of the way. Bake for 8-10 minutes. Let them cool completely before removing.

06 - Rinse strawberries, dry them thoroughly, and remove the green tops. Pick out 24 nice, large ones.

07 - Whip the plant-based butter until smooth and creamy. Slowly mix in the powdered sugar until it’s as sweet as you want.

08 - Use a piping bag to add frosting around the brownies' edges, set a strawberry on top, and finish with a frosting dot at the tip.

01 - It’s best to put everything together right before serving.

02 - Find big strawberries that are even in size.

03 - You can make it both vegan and gluten-free.