Christmas Hat Brownie Bites (Print Version)

# Ingredients:

01 - 2 tablespoons ground flax mixed with 1/3 cup water.
02 - 1/2 cup melty dark chocolate pieces.
03 - 3/4 cup smooth cashew spread.
04 - 1/4 cup avocado or mild olive oil.
05 - 1/2 cup unrefined coconut or white sugar.
06 - 1/2 teaspoon vanilla flavoring.
07 - 1/3 cup gluten-free all-purpose flour blend.
08 - 1/4 cup plus 1 teaspoon cocoa powder (unsweetened).
09 - 1/4 teaspoon baking soda powder.
10 - 1/4 teaspoon finely ground sea salt.
11 - 2 tablespoons plant milk.
12 - 1/2 cup vegan butter sticks.
13 - 1 1/2 to 2 cups finely ground sugar.
14 - 2 packs (16 ounces each) strawberries from the produce section.

# Instructions:

01 - Get your oven running at 325°F. Coat your mini muffin tray with oil. Combine the flax with water and wait 5 minutes for it to gel up.
02 - Gently warm chocolate pieces until they're completely smooth. Set aside to cool a bit.
03 - Stir together the cashew spread, oil and sugar. Pour in your melted chocolate, vanilla, and flax mixture.
04 - Fold in your flour, cocoa, baking soda, and salt. Add plant milk until you've got a thick, fudgy mix.
05 - Spoon your mix into muffin cups until they're about 3/4 full. Bake for 8-10 minutes. Let them cool all the way before you take them out.
06 - Rinse strawberries and pat them dry. Snip off the leafy parts. Pick out 24 big matching ones.
07 - Whip the plant butter until it's fluffy, then slowly mix in the powdered sugar until it tastes sweet enough.
08 - Squeeze frosting around the edges of each brownie, stand a strawberry on top, then add a tiny dot of frosting on the strawberry tip.

# Notes:

01 - Don't make these too far ahead of serving time.
02 - Go for strawberries that are big and similar in shape.
03 - Works great for vegan and gluten-free diets.

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