Flourless Mini Santa Hat Brownies

INGREDIENTS:

• 3 eggs
• 1/2 cup Peanut Butter
• 4 tbsps Maple Syrup
• 80g Rapeseed Oil
• 1/4 cup Ground Almonds
• 1/3 cup Cocoa Powder
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 150ml Freshly Whipped Cream
• 24 Strawberries – With Stalks Cut
• Icing Sugar – To Dust

METHOD:

1. Pre-heat oven to 170ºC.
2. Whisk the eggs, peanut butter, maple syrup and oil together until smooth and creamy.
3. Add the ground almonds, cocoa powder, baking powder and baking soda.
4. Spoon into a well-oiled muffin tin and bake for 15 minutes or until a skewer comes out clean.
5. Leave to cool on a wire rack.
6. Top each muffin with a little freshly whipped cream, then turn a strawberry upside down and place on top.  Repeat until all the muffins are covered. 
7. Add the remaining cream to a piping back and add a small dollop of cream to the top of each strawberry.
8. Lightly dust with icing sugar for a snow effect and serve.