Holiday Hat Chocolate Squares (Printable Version)
# What You'll Need:
01 -
2 tablespoons ground flax mixed with 1/3 cup water.
02 -
1/2 cup semi-sweet chocolate chunks.
03 -
3/4 cup smooth cashew spread.
04 -
1/4 cup mild olive oil or avocado oil.
05 -
1/2 cup regular sugar or coconut sugar.
06 -
1/2 teaspoon vanilla flavoring.
07 -
1/3 cup all-purpose gluten-free flour blend.
08 -
1/4 cup plus 1 teaspoon plain cocoa powder.
09 -
1/4 teaspoon baking soda.
10 -
1/4 teaspoon fine table 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.
# Preparation Steps:
01 -
Warm up your oven to 325°F. Lightly oil a 24-cup mini muffin tray. Combine the flax with water and wait 5 minutes.
02 -
Gently warm chocolate chunks until they're runny. Set aside to cool a bit.
03 -
Stir together the cashew spread, oil and sugar. Fold in the melted chocolate, vanilla, and flax mix.
04 -
Fold in the flour, cocoa, baking soda, and salt. Stir in milk until you get a thick, fudgy mix.
05 -
Spoon mixture into cups about 3/4 full. Cook for 8-10 minutes till done. Let them cool completely before taking out.
06 -
Clean and pat dry all strawberries. Snip off the leafy parts. Pick out 24 bigger ones.
07 -
Whip the plant butter until fluffy, then slowly mix in icing sugar until it's sweet enough.
08 -
Squeeze frosting around the brownie tops, stick a strawberry on each, add a tiny dot of frosting on the strawberry tip.
# Additional Tips:
01 -
Put these together right before you'll serve them.
02 -
Go for strawberries that are big and similar in shape.
03 -
Works for both vegan and gluten-free diets.