Method (brownie)

1. Preheat the oven to 180℃ fan, and grease a mini cupcake tin with some dairy-free butter. This will prevent the brownies from sticking. 
2. Sift the cocoa powder and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture and condensed milk over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Carefully spoon the batter in the greased tin, don’t overfill the cavities (refer to video for example).   Tap the tin on the worktop to remove any air bubbles. TIP: Bake 1-2 tins at a time, cover batter left in the bowl with a damp tea towel to keep fresh.
8. Place the tin into the middle of the oven and bake for 22-25 minutes. As these are relatively small brownies, keep an eye on them after the 20 minute mark to ensure they’re not burning.  If you want a more fudgey brownie, you may want to underbake by 5 minutes!
9. Once baked, allow the brownies to cool slightly in the tin before sliding them out. As we greased the tin, they should easily slide out.
10. Allow to cool, place on a grease proof paper lined tray or board. 

Method (Cream)

1. Add the vegan cream into a stand mixer fitted with a balloon whisk attachment and whip on high speed until thick. You can also whip it by hand using an electric hand whisk.
2. Transfer the cream into a piping bag fitted with a large round tip nozzle.
3. Pipe a swirl of cream on top of each brownie.
4. Sprinkle desiccated coconut over the cream so it sticks.
5. Place a hulled strawberry (pointed side up) on top to form the hat.
6. Pipe or spoon a small dollop of whipped cream on the tip to finish Santa’s hat look, along with a sprinkle of some more coconut.
7. Serve with a light dusting of icing / powdered sugar. Enjoy!