Chocolate Covered Coconut Shortbread
Kids driving you a wee bit crazy during lock down? Self-care kinda gone out the window?
Why not make this super easy shortbread, sit down, put your feet up with a cuppa, shortbread and a good book and spend a moment to yourself! This shortbread is delightfully crispy and crumbly and the chocolate just adds a little something special!
Crispy coconut shortbread with a silky chocolate coating...what's not to love?
Shortbread
2 cups coconut flour
10 Tbsp coconut oil
3 Tbsp maple syrup
2 Tbsp cashew butter
Chocolate Coating
200g dark chocolate, melted
Directions:
Heat the oven to 180 degrees and line a 25cmx8cm loaf tin with baking paper.
In a food processor, place all ingredient and pulse until mixture resembles a fine crumb that can be pressed together to hold between your fingers. If needed, add more nut butter.
Press the shortbread into lined loaf tray and transfer to the oven for 10-12 minutes or until golden brown around the edges.
Let the shortbread cool for 10 minutes, then transfer to the freezer to speed up cooling (and make slicing the shortbread easier).
Melt chocolate over a double boiler and set aside.
Once shortbread is cool (and preferably slightly frozen, as this makes slicing easier without crumbling), slice into 8 bars and roll in melted chocolate. You may have to repeat this twice to get the desired thickness of chocolate you like.
Place coated shortbread onto a tray and place in the fridge for 30 minutes to set the chocolate.
Enjoy shortbread with a cuppa and your favourite book.
