Healthy, filling and delicious snack recipe: chocolate "shortbreads"
Updated: May 21, 2021
I LOVE these. I'm currently making them an awful lot. They're rich and full of chocolate so they feel quite indulgent, but they're very low sugar and made with whole ingredients so they will help you feel energised and full throughout your day. Say goodbye to that 3pm slump.
They also take minutes to make and they're no-bake, so you can just put everything together and you'll have a batch of delicious snacks in the fridge ready for you for the whole week.
If you're looking to cut down on sugar and feel better in yourself, this recipe is a fantastic way to placate your sweet cravings.
I adapted this recipe from the Low-Carb Diabetes Cookbook.
How to make: chocolate "shortbreads"
Ingredients
Makes about 12 squares
100g ground almonds
100g unsweetened desiccated coconut
2-3 tbsp almond butter
a pinch of sea salt
100g dark chocolate (70% cocoa or above. I use 85%)
1 tbsp coconut oil
Method
Blitz the ground almonds, coconut, almond butter and sea salt in a food processor for about 2 minutes. It will look a bit crumbly to start, keep pulsing in the processor and intermittently scraping down the sides until you see the nuts start to release oil and it becomes sticky and more bound together.
Press the mixture into a silicone mould or a greased (use coconut oil) brownie dish to form a flat base. You could also use a cupcake tin to make round shortbreads. Aim for about a 1cm thickness, but it can be thicker or thinner.
Place in the freezer for 30 minutes.
Melt the chocolate and coconut oil in a glass bowl over a small pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Alternatively, you can melt the chocolate and coconut oil in the microwave on a low heat for a brief amount of time, until just melted.
Pour the chocolate mixture directly onto the shortbread base, and spread evenly. Place in freezer for a further 30 minutes.
Remove from the freezer and allow to stand for 10 minutes or so. Use a sharp knife to cut it into squares. Dipping the knife blade in boiling water first will allow you to cut through the shortbread easily.
Keep the squares in a sealed container in the fridge for up to 10 days.
If you make them, let me know in the comments below. I've love to hear how you find them! Enjoy.