Santa Brownie Cups
Ingredients:
- ⅓ cup unsweetened cocoa powder CULTO
- ½ bar of chopped CULTO 80% cocoa chocolate
- 1 cup almond butter
- 1/2 tbsp coconut oil
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tbsp coconut flour
- ½ tsp baking soda
- ⅛ tsp salt
For the glaze:
- ¼ cup softened butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2-4 tsp coconut milk
- 22 strawberries, stems removed
Preparation:
- Preheat oven to 350°F. And prepare your muffin pan that will shape your brownies.
- In a large bowl, combine the almond butter, coconut oil, maple syrup, coconut sugar, vanilla extract, and eggs until smooth and well combined.
- Gently fold in the CULTO cocoa powder, coconut flour, baking soda and salt until the dough is smooth. Add 1/2 bar of chopped Culto chocolate to the dough. This dough should be quite thick.
- Fill each muffin cup ¾ full with batter. Tap the bottom of the pan on a hard surface a few times to level the batter. Bake for 13-18 minutes.
- After the brownies have cooled, prepare the frosting: Add the softened butter, powdered sugar, 2 teaspoons coconut milk, and vanilla to the large bowl of an electric mixer. Beat for 1-2 minutes until fluffy, adding a teaspoon or two of milk if necessary.
- Place the frosting in a ziplock bag and cut off the corner end. Swirl the frosting on top of the brownie and place the strawberry on top. Pipe a small dot of icing on top of the Santa hat to complete.
- Enjoy this Christmas delight!