Vegan Chocolate Shortbread

Vegan | Gluten Free 

Our good friend Antonia created this recipe for us and it is utterly delicious.

This shortbread recipe is so easy to create and they look so impressive, all your friends will want the recipe!

I have used gluten free wholewheat flour to create this shortbread but you can work with any type of non-rising flour to create yours. Why not experiment with buckwheat, spelt or plain gluten-free flour. I especially like the wholewheat for the texture it gives!

The shortbread will keep for up to a week in an airtight container. In the past I have made a double sized batch and frozen those I haven't used! They will keep in the freezer for about 6 weeks. I'd recommend doing the chocolate dip after freezing, not before! 

Ingredients (makes about 12)
175g gluten-free wholewheat flour
125g coconut oil or dairy free butter 
75g coconut sugar, finely ground
2-3 tbsp milk of choice 
4 bars Pitch Dark
100g Raw Chocolate Almonds

Method
Pre-heat the oven to 180 degrees and line a baking tray with grease-proof paper.
Firstly crush your Raw Chocolate Almonds. I recommend taking a rolling pin to the packet! This is a fabulous way to get the stress of the day out!
Now in a large bowl, bring together your flour and coconut oil using your fingers. You will end up with a bread crumb-like mixture. Now mix in your icing sugar and half of the crushed almond mixture, ensure everything is evenly combined. Add your milk and bring together into a dough.
Roll out on a floured surface until about 2 cm thick.
Cut out whatever shape you fancy and place on your baking tray! Bake for 15-20 minutes until they start to go golden on top.
Whilst the shortbread is cooling melt your chocolate. I do this in a pyrex bowl over a saucepan of water.
Once melted spoon some chocolate onto each shortbread ensuring the whole surface is covered. Sprinkle the rest of your crushed almonds onto the chocolate whilst it's still wet, Place in the fridge to cool.

Checkout more recipes from Antonia on her blog and insta

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