Prepare the brownie mix according to the package instructions, using vegan butter and your choice of egg replacer. Preheat your oven to 350°F (175°C). Pour the mixture into a greased or lined baking pan and bake for about 20-25 minutes.

Remove the pan from the oven and allow the brownies to cool for approximately 10 minutes, then transfer to a wire rack for complete cooling.

Once cooled, cut the brownies into equal portions and shape each piece into a cone-like structure, aiming for about 12 cones.

Gently press sliced almonds along the sides of the shaped brownie cones. Arrange them on a parchment-lined baking sheet.

Place the sheet pan with the decorated brownie cones in the freezer for about 30 minutes to firm them up.

While the cones are chilling, melt the chocolate chips mixed with coconut oil, stirring until smooth.

Retrieve the chilled brownie cones and carefully dip each one into the melted chocolate, letting excess chocolate drip off.

Dust the coated brownie cones with powdered sugar once the chocolate sets slightly but is still tacky, then allow them to sit until fully set before serving.