Friday, 13 January 2017

vegan coconut shortbread with chocolate drizzle.


A tasty treat that happens to be dairy free and egg free too! This melt-in-the-mouth vegan shortbread recipe is scattering with coconuts and baked before being drizzled with heavenly dark chocolate. A naturally vegan sweet recipe which is perfectly bitesize.


Shopping list. 
♥ 60g dairy free butter or spread
♥ 30g caster sugar
♥ 90g plain flour
♥ 20g desiccated coconut
♥ 100g dark chocolate, melted

Preheat the oven to 180 degrees C.

Step one. Melt the butter in a saucepan and take off the heat.

Step two. Stir in the sugar followed by the flour.

Step three.  Take large walnut sized balls, flatten and lay evenly on a lined or non stick baking tray.

Step four. Scatter with coconut and bake for 15-20 minutes until golden.

Step five. When baked and cooled, drizzle with dark chocolate and allow to set.

Enjoy!




What are your favourite vegan dessert recipes? Have you ever tried making dairy free shortbread?

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