Christmas Tree Brownies

So I was assigned a Christmas treats mission from GastroPost Vancouver using products that Walmart Canada had sent me. I was ready for the challenge!

I received a box of brownie mix and wine gums.


Hmm what to make …. Thinking cap activated! That’s it Christmas tree brownies with icing and wine gums as “ornaments” 😃🎄


These are the items I used for the icing. Extra virgin coconut oil, organic icing sugar, organic pure vanilla extract and some Almond Breeze, the silver balls were for later 😊


Made my icing which I added to much almond milk so was not as thick as I wanted it but still taste OK. Chopped the wine gums into little bits, snapped the candy canes in half and removed the tops. Time to frost!


I wish my icing was thicker but I couldn’t correct it because I ran out of icing sugar. They taste amazing that’s all that really matters right!



Here is the recipe!

Christmas Tree Brownies 🎄


1 Box of Great Value brownie mix from WalMart Canada – follow box instructions (I used melted coconut oil in place of vegetable oil and used a 9×13” pan). Let cool completely before slicing. Slice into triangle shapes one cooled (you will have excess on the ends). I used a pizza cutter.


•¼ Cup extra virgin coconut oil (or use butter if desired)
•2 Cups packed organic icing sugar
•1 tsp pure vanilla extract
•2-4 Tbsp almond milk


Cream coconut oil until smooth and no clumps this is very important you don’t want clumps. Add icing sugar slowly ¼ cup at a time, add vanilla and start with 2 Tbsp milk, add more until you get desired consistency. Place in fridge while you prepare your toppings.


•Wine gums, cut into little pieces
•Green sprinkles
•Gold and silver baking balls
•Candy canes for stems (tops removed, cut in half)


Using a piping bag or cut corner of a Ziploc bag pipe icing onto triangle shaped brownies starting with the bottom and working towards the top. Arrange toppings as desired. Place candy canes in bottoms as stems. Serves 16.


Happy Holidays! 🎄🎅

Sweet Potato Brownies


Got my thinking cap on for these beauties! @pbeechie on Instagram is running a recipe contest for her ebook reserving one space for one of her lovely followers recipes as long as it fits the sweet, healthy and under 300 calorie theme … these fit that theme perfectly! Really hoping I get that spot #30under300


So moist and guilt free!


Here is the recipe:

Sweet Potato Brownies with Protein Frosting

Brownie batter:
•1 Cup sweet potato or yam, cooked and pureed
•1 ripe avocado
•½ Cup unsweetened applesauce
•2 Whole eggs
•1 tsp pure vanilla extract
•¼ Cup Xylitol
•½ Cup oat flour
•½ Cup raw cacao powder
•1 Tbsp baking powder
•¼ tsp pink Himalayan salt
•½ Cup walnut pieces

•¾ Cup plain 0% greek yogurt
•¼ Cup natural peanut butter
•2 Tbsp raw honey
•¼ Cup raw cacao powder
•¾ Cup chocolate whey protein powder (I used @KaizenNaturals)

Preheat oven to 375ºF. Line 8×8 dish with parchment paper and set aside. In food processor combine sweet potato puree, avocado, applesauce, eggs, vanilla and xylitol. Process until smooth and creamy.  In separate large bowl combine oat flour, cacao powder, baking powder and salt. Mix until all well incorporated.  Add sweet potato ingredients to dry ingredients and fold together until well incorporated, fold in walnut pieces. Pour into prepared baking dish and bake for approximately 25-28 minutes or until toothpick comes clean. Remove from oven and let cool for couple hours.  Prepare frosting by combining all ingredients in food processor until nice and creamy, spread over cooled brownies and refrigerate for hour before slicing. Slice into 12 squares and enjoy!

Macros per serving (serves 12):
Calories: 226 | Carb: 21g | Fat: 11g | Protein: 13g


They couldn’t have turned out any better!


See how long the last in this house…


Fudgy Chocolate Mousse Cups


Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.

Here’s the recipe→

Fudgy base ingredients:
1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt

Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)


1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.

2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Serves 12

Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g