Looking for a holiday recipe that is sure to steal the spotlight? Skip the store-bought bread this season and make this homemade rosemary focaccia with crispy edges, soft center, and a sprinkle of holiday magic.
Ingredients:
- 1 gluten free boxed brownie mix (we used @simplemills) + its required ingredients
- 1 cup sliced almonds
- 9 oz DF chocolate chips
- 1 tsp coconut oil
- Powdered Monk fruit
Instructions:
- Prepare the mix according to the package instructions, slightly underbaking for a soft texture. Let cool for about 10 minutes.
- Shape the cones: Mold the brownie mixture into 12 small cone shapes
- Add the almonds: Gently press almond slices into the cones to create a pinecone pattern, then continue baking.
- Freeze them: Place the cones on a parchment-lined tray and freeze for 30 minutes.
- Coat with chocolate: Melt the chocolate chips and coconut oil in the microwave or over a double boiler. Coat each cone with the melted chocolate.
- Optional: Finish with powdered monk fruit and sprinkle on top for a frosty look!
Did you make this recipe?
Tag @cymbiotikaeats on Instagram to be featured, and make sure to use our hashtag #cymbiotikaeats! We can't wait to see your creations.
