Dreamy Vegan Chocolate Coconut Crumbly Shortbread

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Wow, this is one of the most amazing things I’ve put in my mouth. It just melts, and OMG, the coconut chocolate, that is so perfect and DREAMY! It’s so buttery, that it’s hard to believe there’s no butter in this.

The only slight problem is, this falls apart, and I mean it, IT IS CRUMBLY! Hence the name, crumbly shortbread.

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I’m really excited to be using extra virgin coconut oil for the first time. I keep thinking “olive oil” because that’s all I hear after the words “extra virgin”, haha.

But I really love this, it has a very coconut small and taste. Also, it hardens easier than other coconut oils. Though you will need to melt it first to combine it with the other ingredients if it’s frozen.

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For the almond meal, it’s best to use the golden/yellowy type, as I’ve also seen almond meal with the shells, which are darker coloured. Those will probably make the shortbread look dark.

Of course, you can also make your own by grinding up slivered almonds.

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Dreamy Vegan Chocolate Coconut Crumbly Shortbread

Base
1/3 cup almond meal (I used Bob’s Red Mill)
2 tablespoons brown rice flour
2 tablespoons coconut flour
2 tablespoons extra light olive oil
1 tablespoon golden flaxseed meal
1/2 teaspoon baking powder
2 tablespoon extra light olive oil
1 tablespoon pure maple syrup
1 tablespoon unsweetened applesauce
1 teaspoon pure vanilla extract

Middle
1 tablespoon shredded coconut

Topping
2 tablespoons melted extra virgin coconut oil
2 teaspoons cacao powder
1 teaspoon pure maple syrup

Preheat oven to 350°F (176°C).

Add all the ingredients for the base into a large bowl and stir with a spoon until everything is mixed evenly.

Spray some non-stick cooking oil on a mini bread pan and spoon the batter in. Press it down with a spoon until the top is nice and flat.

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Bake it in the oven for about 20 minutes, then take it out, crush it with your hands in a large bowl so that it becomes crumbs, and press it back into the mini oven tray. Sprinkle the shredded coconut across the top and freeze it for about 30 minutes.

Meanwhile, combine the extra virgin (preferred, but if you can’t find it, virgin coconut oil works too) coconut oil with the cacao powder and maple syrup. Stir well in a small bowl and put it in the fridge (not freezer) for about 10 minutes. By this stage, it should have hardened a bit, so stir it up. You want the consistency to be like soft serve.

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Take the tray out of the oven and spoon the coconut chocolate on top.

Carefully slice all four sides so the shortbread can come out easily. Use a small spatula to cut through the middle, then take out the pieces. It’s alright if it falls apart, the whole point of this is that it’s extra crumbly.

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Dreamy Vegan Chocolate Coconut Crumbly Shortbread
Serves: 2
 

Ingredients
Base
  • ⅓ cup almond meal (I used Bob’s Red Mill)
  • 2 tablespoons brown rice flour
  • 2 tablespoons coconut flour
  • 2 tablespoons extra light olive oil
  • 1 tablespoon golden flaxseed meal
  • ½ teaspoon baking powder
  • 2 tablespoon extra light olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unsweetened applesauce
  • 1 teaspoon pure vanilla extract
Middle
  • 1 tablespoon shredded coconut
Topping
  • 2 tablespoons melted extra virgin coconut oil
  • 2 teaspoons cacao powder
  • 1 teaspoon pure maple syrup

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add all the ingredients for the base into a large bowl and stir with a spoon until everything is mixed evenly.
  3. Spray some non-stick cooking oil on a mini bread pan and spoon the batter in. Press it down with a spoon until the top is nice and flat.
  4. Bake it in the oven for about 20 minutes, then take it out, crush it with your hands in a large bowl so that it becomes crumbs, and press it back into the mini oven tray. Sprinkle the shredded coconut across the top and freeze it for about 30 minutes.
  5. Meanwhile, combine the extra virgin (preferred, but if you can’t find it, virgin coconut oil works too) coconut oil with the cacao powder and maple syrup. Stir well in a small bowl and put it in the fridge (not freezer) for about 10 minutes. By this stage, it should have hardened a bit, so stir it up. You want the consistency to be like soft serve.
  6. Take the tray out of the oven and spoon the coconut chocolate on top.
  7. Carefully slice all four sides so the shortbread can come out easily. Use a small spatula to cut through the middle, then take out the pieces. It’s alright if it falls apart, the whole point of this is that it’s extra crumbly.

 

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