top of page

Christmas Brownies Creation!

Gluten free, refined sugar free treat for the Holidays!

This is a great deconstructed brownie recipe to make for the holiday season that is sure to win over kids and adults alike. Two easy to create variations include one kid friendly alcohol-free version, and a punched up version for the adults.

This desert is a power house of taste and nutrition: made completely without refined sugar, with extra nutrients provided by adding collagen powder to the brownie batter, and topped with sliced bananas and chia seeds. Plus, it looks amazing presented in a cup, so your guests can see the beautiful layers.

For the adult version, cut up brownie pieces are dipped in Grand Marnier to add extra orange flavour with a kick. All other ingredients remain the same in both versions.

The best part is that you can make these brownies ahead of time and keep them in the fridge for two to three days. Just make sure to label the containers so that there aren’t any mix ups.

Let’s create this healthier take on a favourite Christmas desert. Feel free to try other variations and share them with us. Let me know in the comments how it went!

Christmas Brownie Creation

Brownie Cake Ingredients:

For 7-8 people (servings), you will need:

  • ½ cup of coconut oil

  • ½ cup dark chocolate (70% or more)

  • 5 large eggs

  • ¾ cup of coconut syrup or maple syrup

  • 1/3 cup of coconut flour, sifted

  • ¼ cup of cocoa powder

  • 1 tbsp pure vanilla essence or pinch of vanilla powder

  • ½ tbsp of baking powder

  • ¼ tbsp baking soda

  • Pinch of salt

  • 2 scoops Collagen powder

  1. Preheat oven to 325F.

  2. Place the coconut oil and chocolate in a small saucepan and melt over a low heat. Be careful not to overheat.

  3. Place the eggs and coconut sugar in a stand mixer or beat with an electric mixer on a medium sped for 2-3 minutes. Add the coconut flour, cocoa, vanilla, baking soda, baking powder, salt. Beat on low until incorporated and then on high until smooth.

  4. In the end add melted chocolate. Mix.

  5. Put to the baking pan, on the bottom put baking paper. (use cake pan 9X13)

  6. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 min before servings.


Coconut Whipped Cream Ingredients:
  • 1 can of chilled coconut milk (remove coconut water and use for a shake)

  • 2 tbsp of maple syrup or honey

  • optional: 1 tbsp vanilla essence

  1. Place the cream from the can in mixing bowl and use fork and beet it for 2 minutes, until light and fluffy

  2. Add sweetener and vanilla, beat for 1-2 minutes.


Fruit Compote Ingredients:
  • 1 cup of frozen berries (mix: strawberries, blueberries ....)

  • 4 tbsp of water

  1. Add frozen fruit to a pan or small pot over low heat.

  2. Add 4 tablespoons of water.

  3. Let simmer over low heat for 10-15 minutes.

  4. Let it cool completely before use.


Additional ingredients:
  • banana - cut in small pieces

  • 2 tbsp chia seeds

  • cinnamon - powder

  1. cut brownie for small squares and place them into small servings bowl or glass container (adults version: cut up brownie pieces are dipped in Grand Marnier to add extra orange flavour with a kick.)

  2. add on top fruit Compote

  3. add one brownie layers

  4. add whipped cream, pieces of banana and sift cinnamon on top and add chia seeds



bottom of page