Christmas Tree Brownies
I love a festive recipe, but I know we don’t all have time to fuss with all the bells and whistles (that said, it’s totally worth it if you do).
My friends, this is your festive baking hack, where you can make these Christmas themed treats out of a simple batch of brownies.
I’ve used my tahini brownie recipe, because it is both my favourite and and most cakey which makes it great for a recipe like this where you need to cut them into shapes. I’ve also topped it with my signature chocolate mousse.
Even though I used the star anise here just for decoration, it infuses a little flavour into the topping, and let me tell you, chocolate and anise is a flavour combo you did not know you needed until now.
Christmas Tree Brownies
These delicious gooey tahini brownies topped with a creamy chocolate ganache are an easy and delectable Christmas treat.
Serves:
12
Prep time:
45 minutes
Cook time:
22 minutes
INGREDIENTS
Brownies
- 1 cup tahini
- ½ cup erythritol based sweetener*
- ⅓ cup cacao powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut cream, canned
- 2 eggs, beaten
- ⅓ cup chocolate chips
Topping
- ¾ cup coconut cream, canned
- 120g dark chocolate, chopped
- 8 whole star anise
METHOD
- Preheat the oven to 180ºC and line a square brownie tin with baking paper.
- In a large bowl combine the tahini, sweetener, cacao, baking soda and salt.
- Fold in the coconut cream and eggs. Then add in the chocolate chips.
- Spread into the lined tin and bake in the oven for 22 minutes.
- Remove from the oven and allow it to cool completely.
- To make the topping, gently heat the coconut cream in the microwave or on the stove. Transfer to a bowl and add in the chocolate. Stir until a smooth mousse forms.
- Slice the cooled brownies into triangles, and spread over the mousse icing. Top with star anise and enjoy.
Notes
- *Look for Lakanto Golden or Whole Earth Sweetener
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.
- If you don’t want to use a sugar-free sweetener, coconut sugar is the best replacement.
- For the best results use Ayam brand coconut cream.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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