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…
- 1 cup oat flour
- 1 1/2 cup apple juice (or white grape juice)
- 12 pitted Medjool dates
- 1 tsp baking powder
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 1/4 cup cacao nibs or vegan chocolate chips (optional)
- 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 8×8″ 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!