Today I’ve paired up with one of my favorite companies, Nuts.com, to bring you these Allergy-free Mint Christmas Tree Brownies! My kids flipped for them, not that you need to be young to appreciate a cute holiday treat! I mean, aren’t they adorable?! The frosting is naturally-colored with spirulina, which you can’t taste at all, but looks like blue spruce! They are pictured lightly frosted, but I applied as second row of pine boughs (the same way as the first) after taking the photo, so that there was lots of yummy mint frosting to enjoy!
These Allergy-free Mint Christmas Tree Brownies are easy to whip up, full of good fat and protein, and lightly sweetened, making them a healthier alternative! And since they’re free of eggs, nuts, gluten, and casein, everyone can enjoy them! Speaking of allergens, Nuts.com is the most trusted facility I know, which is why I love working with them! 🙂
Happy baking!
Allergy-Free Mint Christmas Tree Brownies
2 tablespoons flax meal
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup palm sugar*
3/4 cup + 2 tablespoons cocoa powder
2 tablespoons coconut flour
3/4 cup water
1/2 cup melted coconut oil or ghee**
2 cups almond butter or sunflower seed butter for nut-free
Blue/Green Naturally-Colored Mint Frosting
1 cup palm shortening
1/2 cup honey
1/3 cup coconut flour, sifted
1/8 teaspoon fine sea salt
1/8 teaspoon liquid stevia
1/2 teaspoon mint extract, or more to taste
1 teaspoon lemon juice (to retain the color)
2 to 3 teaspoons spirulina powder, to reach desired color
Naturally-colored corn syrup-free candy canes for trunks
*For sweeter brownies substitute 1 cup maple sugar.
**Coconut oil and ghee (which is free of casein and lactose) become much harder than butter, oil, or shortening when refrigerated. This is important so that the brownies hold their tree shape.
- Set the oven to 350F and line a 9 x 13 inch baking dish with unbleached parchment paper.
- In a mixing bowl whisk the dry brownie ingredients.
- Add the wet brownie ingredients and combine with an electric mixer.
- Transfer the batter to the lined dish and use a flexible silicone spatula to spread evenly.
- Bake for about 35 minutes or until a knife inserted into the middle comes out mostly clean.
- Let the brownies cool in the pan on the counter, then refrigerate overnight to set.
- Carefully lift the brownies by the paper and place them on a cutting board. Use a long chefs knife to cut them into 12 triangles, as seen in the photo above.
- In a mixing bowl combine all of the frosting ingredients with an electric mixer.
- Add the frosting to a ziplock bag, then snip 1/8 inch off of one corner.
- Squeeze the frosting and twist the bag to pipe your trees. Add pieces of candy canes for trunks and enjoy!
Makes 12
Keep refrigerated until serving.
Store in the refrigerator.
Note: This post was sponsored by Nuts.com, however the opinions are my own.
♥, Kelly
