Christmas Trees!

By Julie @realfoodsource Jo @includingcake

Wow, we are almost in December and that means the Christmas countdown is in full flow... We wanted to create a series of festive themed recipes that are fun for the kids too!

brownie xmas trees 1.jpg

These Christmas trees are first up. The green icing is amazing- the wheatgrass gives a fantastic unique and Christmassy flavour and you can get creative with your decorations too... use whatever brightly coloured healthy foodie toppings you can think of!

These Christmas trees have a chocolate brownie cake base but you could also make cookies and decorate in the same way if you prefer. Add a stick to the brownies and make cake pops!


Recipe: Christmas trees

Icing Ingredients:


Mash all the icing ingredient together with a fork until thick and smooth. Spread onto the fully cooled brownie triangles roughly to create the foliage. Decorate with toppings to your desire.

Chocolate Brownie Cake Ingredients:

  • 1 cup packed dates
  • 3 tbs coconut or agave syrup (if not using banana)
  • 1 heaped cup mashed banana or pureed vegetables (courgette and sweet potato work well)
  • 1/2 cup water
  • 1/4 tsp vanilla powder
  • 1/3 cup coconut oil- melted
  • 1/4 cup chia seed
  • 3/4 cup cocoa powder
  • 1 cup oat flour (I ground up some regular oats)
  • 1/4 tsp salt
  • 1 heaped tsp baking powder
  • 1 heaped tsp baking soda


Blend the banana/veg with all the wet ingredients and the chia seed to form a smooth fairly runny paste. Allow to stand for a couple of minutes.

Mix the dry ingredients together in a medium bowl and then add the wet. Mix lightly but well to form a thick soft batter. Add a little extra water if necessary- it should be thick but smooth.

Spoon the batter into a lined/greased round cake tin and smooth the top as best you can (the back of a wet spoon is good for this)..

Bake in a preheated oven at 180C for approx 25 minutes, after 10-15 minutes it is advisable to lightly cover the top of the pan with foil to prevent the top browning before the centre is cooked through.

Allow to cool before slicing into 8 triangles ready for icing. Store in the fridge for up to 1 week.