Almond Shortcake Bites

 

 

 

Ingredients: (Makes 10)

Shortbread

• 100g NUA Naturals Coconut flour

• 1/2 tbsp. Molasses

• 55g NUA Naturals Coconut oil

• 60ml NUA Naturals Agave Nectar

• 60ml Almond milk

• Pinch of Himalayan pink salt

Fudge

• 30g Soft NUA Naturals Coconut oil

• 30ml NUA Naturals Agave Nectar

• 60ml full fat coconut milk, at room temperature

• 1 tsp NUA Naturals Vanilla Powder

• ½ tsp pink Himalayan salt

• 180g Cashew Butter

• 30g Chopped Cashews

Decoration

• 50g NUA Naturals Cacao Powder

• 1 tbsp. NUA Naturals Coconut oil

• 1 tbsp NUA Naturals Agave Nectar

• 30g Chopped Cashews

 

Instructions:

• Preheat oven to 180⁰C and line an baking pan with parchment paper, being sure to go up the sides.

• Mix all the shortbread ingredients together in a mixing bowl until thoroughly combined. Mixture should stick together when pressed between two fingers. If not, add additional almond milk as needed.

• Evenly press the dough into the bottom of the prepared baking pan and bake for 10 to 12 minutes.

• While shortbread is baking, make the fudge by combining all the fudge ingredients (except for the chopped peanuts) in a food processor until completely smooth. Fold in the chopped roasted peanuts.

• After the shortbread is baked, let it cool for about 15 minutes before spreading the fudge mixture evenly over the top. Place in the freezer until firm.

• Once the fudge is firm, make the chocolate coating by whisking together the cocoa powder, coconut oil, and maple syrup until smooth.

• Cut the bars into triangles and dip one side into the chocolate coating then press chopped roasted peanuts into the side. Return to the freezer briefly to allow the chocolate coating to set. Serve slightly thawed for a softer fudge.