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:

1. Prepare the mix according to the package instructions, slightly underbaking for a soft texture. Let cool for about 10 minutes.
2. Shape the cones: Mold the brownie mixture into 12 small cone shapes
3. Add the almonds: Gently press almond slices into the cones to create a pinecone pattern, then continue baking.
4. Freeze them: Place the cones on a parchment-lined tray and freeze for 30 minutes.
5. 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.
6. 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.

Looking for more recipes?

• Homemade Rosemary Focaccia Bread
• Chocolate Pomegranate Cups
• Creamy Butternut Squash Pasta Sauce