Santa Hat Brownies (Print Version)

# Ingredients:

01 - 2 tablespoons flaxseed meal plus 1/3 cup water.
02 - 1/2 cup dark chocolate chips.
03 - 3/4 cup creamy cashew butter.
04 - 1/4 cup avocado oil or light olive oil.
05 - 1/2 cup coconut sugar or granulated sugar.
06 - 1/2 teaspoon vanilla extract.
07 - 1/3 cup gluten-free 1:1 baking flour.
08 - 1/4 cup plus 1 teaspoon unsweetened cocoa powder.
09 - 1/4 teaspoon baking soda.
10 - 1/4 teaspoon fine sea salt.
11 - 2 tablespoons non-dairy milk.
12 - 1/2 cup plant-based butter.
13 - 1 1/2 to 2 cups powdered sugar.
14 - 2 containers (16 ounces each) fresh strawberries.

# Instructions:

01 - Heat oven to 325°F. Grease 24-cup mini muffin pan. Mix flaxseed meal with water and let sit 5 minutes.
02 - Melt chocolate chips over low heat or in microwave until smooth. Let cool slightly.
03 - Combine cashew butter, oil, and sugar. Add melted chocolate, vanilla, and flax mixture.
04 - Mix in flour, cocoa powder, baking soda, and salt. Add milk until batter is thick and fudgy.
05 - Fill mini muffin cups 3/4 full. Bake 8-10 minutes until done. Cool completely before removing.
06 - Wash and dry strawberries. Cut off green tops. Select 24 large ones.
07 - Beat plant butter until smooth, gradually add powdered sugar until desired sweetness.
08 - Pipe frosting around brownie edges, place strawberry on top, add frosting dot to strawberry tip.

# Notes:

01 - Best assembled close to serving time.
02 - Choose large, uniformly shaped strawberries.
03 - Can be made vegan and gluten-free.

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