Easy SunButter Oatmeal Chocolate Christmas Trees
These Easy SunButter Oatmeal Chocolate Christmas Trees are a festive, plant-based holiday treat that’s fun to make and full of flavor. Rolled oats and creamy SunButter form the base, naturally sweetened with agave nectar, while a matcha-infused white chocolate coating adds a vibrant green touch. Decorated with drizzled plain white chocolate, these edible Christmas trees are perfect for gifting, holiday parties, or a fun family baking activity—vegan, gluten-free, nut-free, naturally sweetened, and a treat the whole family will love.
Equipment
Ingredients
For the Oatmeal SunButter Filling:
- 2 ¾ cups rolled oats
- 1 cup SunButter Organic Sunflower Seed Butter
- ½ cup agave nectar or maple syrup or honey
- ½ teaspoon vanilla bean powder
- 1 teaspoon sea salt
For the Matcha White Chocolate Coating:
- 16 oz vegan white chocolate melted
- 1-2 tablespoon tablespoons matcha powder
- ¼ cup vegan white chocolate reserved, for drizzling/decorating
Instructions
Mix the Filling:
- Transfer the oats to a bowl and add the SunButter, agave nectar, vanilla bean powder, and sea salt.
- Stir until a thick, uniform dough forms.
Shape the Dough:
- Roll the mixture out between two sheets of parchment paper to ½–1 inch thick, or press it evenly into a parchment-lined brownie dish.
Cut the Christmas Trees:
- Use a tree-shaped cookie cutter to cut out as many trees as possible.
- Gather and re-roll scraps until all the mixture is used.
Prepare the Chocolate Coating:
- Melt the vegan white chocolate.
- Transfer ¼ cup to a small bowl and set aside for decorating.
- Add 1–2 tablespoons matcha powder to the remaining melted chocolate and stir until smooth.
Coat the Trees:
- Dip each oatmeal tree into the matcha white chocolate or drizzle it over the top.
- Place coated trees on parchment to set.
Decorate:
- Use the reserved plain white chocolate to drizzle over the trees for a festive design.
- Allow the chocolate to fully harden before serving.
Serve or Store:
- Enjoy immediately, or store in the fridge for up to 1 week (or freeze for longer).
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