Preheat oven to 350°F (175°C) and combine brownie mix, melted vegan butter, and egg replacer in a bowl. Stir until blended and pour into greased baking pan. Bake for 25–30 minutes.

Let the brownies cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Shape brownies into roughly twelve cone forms resembling pine cones and place on a parchment-lined tray.

Press sliced almonds or cereal flakes into each cone-shaped brownie to create the scales, then freeze for about 30 minutes.

Melt dairy-free chocolate chips with coconut oil in a microwave-safe bowl, stirring until smooth.

Dip each brownie cone into the melted chocolate, allowing excess to drip off before placing back on the tray.

Dust finished brownies with powdered sugar for a whimsical touch.

Let the chocolate set completely before serving on a festive plate.