I have a whole cabinet (yes an entire cabinet) of cookie cutters, at least half of them holiday themed, and it felt like a waste to use only one of the whole bunch this year. If I have to wait 11 months before those shapes are in style again, then I should at least use one more before Christmas.
But I am a little cookie-d out right now. The closer we get to Christmas, the more I think we need easy–stir, dump, bake style–recipes. So the cookie cutter will be playing brownie cutter today. Fruit-sweetened brownie cutter. Fruit-sweetened Christmas Tree Brownie cutter.
I always love reading your comments. But one particular comment I received last week on these Persimmon Thumbprint Cookies planted an idea in my head. That idea is apple juice. Replace the non-dairy milk I usually use as a wet ingredient with apple juice. It adds moisture and natural sugar at the same time. Genius!
The combination of dates and apple juice makes for a perfectly sweet Christmas Tree Brownie. No added sugar, but no one will know. Lost in chocolate tree devouring delight…
Evergreen, never-dyed frosting. Green smoothies have taught us that spinach works well as green dye. But I have an even easier, even tastier way: matcha! Whisk one teaspoon of high quality matcha powder into creamy coconut yogurt for gorgeous creamy green. Frosting with antioxidants? Yes please!
And I suggest using a sweetened yogurt unless you are really ready for a topping with some serious tang. Or if you don’t want the tangy taste at all, opt for whipped coconut cream in place of the yogurt.
And if you don’t have a tree shaped
cookie brownie cutter, then you can use a paper stencil to cut around or just make very festive tree-inspired squares 🙂
And the video…
Vegan Christmas Tree Brownies
- 1 tsp matcha powder
- 6 oz dairy free yogurt I used So Delicious Vanilla Greek Cultured Coconut Milk
- Goji berries and hemp seeds to decorate
FOR THE BROWNIES: Preheat oven to 350F.
Blend the dates and apple juice.
In a large mixing bowl, combine the flour, cacao powder, baking powder, and vanilla. Add the date mixture. Mix.
Fold in the cacao nibs/chocolate chips if using.
Spread into an 8x8" square baking pan that is lined with parchment paper or lightly oiled. Spread evenly.
Bake for 20 mins at 350F.
Cool or even chill before cutting into shapes.
TO DECORATE: Whisk the matcha powder into the yogurt. Frost the brownies. Sprinkle on the goji berries and hemp seeds. Enjoy!
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