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A nutritionist-approved Christmas brownie recipe

by Liv Kaplan, Nutritionist and Recipe Developer

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Christmas is here and that means it's time to pull out the baking gloves. If you want to make something festive but can't bear the thought of having to roll out cookies and cut them into Christmas shapes one by one, this recipe is for you!

These Snowy Christmas Tree Brownies are sugar-free, super simple to make and taste absolutely delicious! Plus, we've sneaked some gut-happy probiotics in the Creaming Soda Frosting for extra good gut feels.

Our hot tip? Set up the kids table with shredded coconut, fresh berries and mixed nuts and let the little ones decorate their own for a fun and healthy Christmas activity.

Image credit: Nexba

The good stuff you'll get:

These tasty little brownies will get the whole family feeling festive, thanks to their healthy, sugar-free ingredients:

  • Erythritol: Weird name, epic natural sweetener! Erythritol is made from the sweet, natural starches in fruits like pears and melons. It's a little less sweet than normal sugar, but it has a similar taste and texture. So it feels like sugar in your mouth and has no bitter aftertaste. How good! You can pick some up from Coles or Woolworths.
  • Nexba Soda Apple Cider Vinegar Soda: ACV has been a health and wellness MVP for a while now, thanks to its incredible gut health credentials. It's been known to boost metabolism and aid digestion, help balance blood sugar and regulate blood pressure. The only thing is, it doesn't always taste great on its own. That's why we paired it up with our Natural Sweetener Blend, natural vanilla and raspberry flavours and our smart and robust probiotics to create a drink that tastes so good you won't believe it's healthy!

Snowy Christmas Tree Brownies with Creaming Soda Frosting

Prep time 15min Cook time 22min Serves 8



  • 1 cup tahini

  • 1/2 cup erythritol (natural sweetener made from fermented fruits + available at all major supermarkets)

  • 1/3 cup unsweetened cocoa powder or cacao powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt
  • 1/4 cup of milk (we used coconut milk but any works)
  • 2 eggs



  1. Preheat the oven to 180℃ and line a 20cm square brownie tin with baking paper.
  2. In a large bowl combine the tahini and erythritol. Stir in the cocoa powder, baking soda and salt.
  3. In a separate bowl, beat the eggs and add in the milk. Stir together.
  4. Pour the egg and coconut mixture into the dry mix and combine. The mixture will be thick and sticky. Spread into the lined tin and bake for 20-22 minutes. Leave to cool for 15 minutes, then slice into triangles.
  5. To make the frosting, place cream cheese and Nexba Creaming Soda Apple Cider Vinegar Soda in a blender and blend until combined. Spread onto the brownies and dust with beetroot powder. Enjoy!

Share your creations with us!

Tag @Nexba on Instagram and hashtag #Nexba

Liv Kaplan, Nutritionist and Recipe Developer
Liv Kaplan, Nutritionist and Recipe Developer



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