Dairy Free Chocolate Shortbread sandwiches
Serves: 24
Ready in: 30 to 60 mins
So smooth and chocolately you would never guess these were dairy free!
Ingredients:
Chocolate spread/praline:100g chopped and roasted hazelnuts
70g icing sugar
20g cocoa powder
a few drops of vanilla essence
Chocolate shortbread:
200g flour
10g cocoa powder
150g vegan spread (I used Pure soya)
70g unrefined caster sugar
method:
- Make the chocolate spread first so it has time to set in the fridge. Put the nuts into a food processor and blend until it becomes a liquidy consistency, it does take some time but just keep going as the heat from the blades with help to melt the nut butter.
- When it looks spreadable (remember it will become less fluid once it cools) add the cocoa powder, icing sugar and vanilla essence and blend again until well mixed. Pour the mixture in to a tupperware container and leave in the fridge to cool.
- Then make the short bread by creaming together the butter and sugar until soft, add the flour and cocoa powder and mix well to form a dough (I like to do this with my hands! It’s much easier).
- Roll out on to a floured surface and cut out with a mini cookie cutter or small cup and bake in the oven for 10 minutes then leave to cool on a wire rack.
- Once cooled, spread the shortbread with the chocolate spread and sandwich together! Sprinkle with some more sugar and enjoy!
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