These Copycat Little Debbie Christmas Trees prove that you don’t need artificial colors or refined sugar to enjoy festive treats. They’re soft, creamy, chocolate-coated, and full of holiday cheer!
Bake the Cake Layers
2 Preheat your oven to 350°F and line two jelly roll pans with parchment paper.
3 Mix the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add the almond flour, coconut flour, and baking powder, and mix until fully combined.
4 Divide the batter evenly between the two pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the Frosting
6 While the cakes bake, blend together the butter, cream cheese, honey, and vanilla until smooth and creamy. Set aside.
Cut & Fill the Trees
8 Once cooled, use a Christmas tree cookie cutter to cut tree shapes from the cake layers.
9 Spread frosting onto one tree, then top with another tree to create a sandwich. Place all assembled trees in the freezer for 30 minutes to firm up.
Dip in White Chocolate
11 Melt the white chocolate with coconut oil until smooth.
12 Dip each frozen cake into the chocolate, using a spoon to help coat all sides. Lift out with a fork and place on a parchment-lined baking sheet. Immediately sprinkle with green sprinkles.
Decorate & Enjoy
14 Once set, decorate with red icing and melted chocolate details. Serve immediately or store chilled until ready to enjoy.
