Santa Hat Brownies (Gluten, Dairy, & Refined Sugar Free)

OLYMPUS DIGITAL CAMERA

Christmas baking – such a fun time to be creative and inventive!

These little party snacks are a great way to have some fun with the kids or make something a little different for that end-of-year event.

I’ve seen brownies like these around the place over my last couple Christmas times so this year I thought I’d give it a shot Hungry Cub style.

They’re remarkably easy to make. The real key is having a good coconut milk that separates into the firmer cream on top, and watery milk on bottom when chilled. (My personal favourite is the Trade Aid brand found at Trade Aid stores and some supermarkets – PaknSave Royal Oak for all you Aucklanders!!) . If you’re fine with dairy then making a whipped cream is an easy alternative if you can’t source a good coconut milk.

I hope you have lots of fun whipping up and serving these!

Happy Christmas everyone! xx

OLYMPUS DIGITAL CAMERA

Santa Hat Brownies (makes approx 12 small squares)

Brownie:
1 cup ground almond
2 tbsp cocoa
1/4 tsp baking soda
1/4 tsp salt
2 eggs
2 tbsp pure maple syrup (or honey)
2 tbsp full-fat coconut milk
2 tbsp walnuts, chopped (optional)
2 tbsp dark chocolate – 70% cocoa solids or higher, chopped (optional)

Topping:
1/2 quantity of Coconut Milk Mousse

1x punnet of fresh strawberries (enough for 12 small brownies)

*Before you begin ensure you have your coconut milk stored in the fridge for best results

For the brownie: Preheat oven to 160’c/320’F. Mix together all ingredients in a bowl until well incorporated. Pour into a greased and baking-paper-lined loaf tin and bake for 15-20 mins (until springy to touch). Remove from oven and set aside to cool .

When the brownie is cool, prepare your coconut milk mousse.

Chop the brownie into squares (approx 3x3cm each – depending on the size of your strawberries)

Slice the stem of the strawberries, leaving a flat surface. Pipe or spread some coconut milk mousse on the over the chopped end of the strawberry and a little dot of mousse on the tip. Place the strawberry upside-down on a piece of brownie (so that it looks like a santa hat). Repeat the process until you’ve used up your supplies.

Store in the fridge. Best if eaten within 2 days.

Enjoy!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s