Chocolate Shortbread

By Esther Boateng

Intuitive eating normally flies out the window when I’m within sniffing distance of chocolate. Yes, chocolate is one of my trigger foods. Keep this recipe tucked up your sleeve if you want to enjoy your favorite chocolate, minus any guilty pangs. Blend your favorite chocolate with a generous scoop of nut butter, plus a few optional ingredients, and spread it over a base of ground cashew nuts mixed with coconut oil, and remember to eat s-l-o-w-l-y.

There’s no baking involved in this taste-as-you-go recipe, and there’s room to improvise with a healthy selection of optional ingredients that can improve the taste and texture of the chocolate topping and shortbread; it’s practically impossible to botch this recipe!

To make the shortbread base, I like to use vanilla extract or powder, a light dusting of cinnamon, and whatever nuts I have available: cashews, walnuts, or almonds. Sometimes I use a blend of 70% cashew nuts, and the rest is a mixture of other sprouted nuts and seeds. If you don’t want to use nuts, try sunflower, pumpkin, or watermelon seeds.

Sometimes I use a raw chocolate truffle bar; the soft texture blends easily with other soft ingredients like nut butter, and I don’t need to use any heat for it to melt. I can leave it at room temperature for a few minutes, and the chocolate will soften. I prefer chocolate that that has at least 70% cocoa.

If you’re looking for a healthier way to enjoy your favorite chocolate, this recipe is a good place to start. There’s no right or wrong way to make this shortbread. Taste as you go, and adjust to suit your unique palate, and you’ll end up with a relatively healthy sweet treat you can enjoy guilt-free.


Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.