Dark Chocolate Shortbread (paleo)

By á-178187

Ingredients

• Paleo Dark Chocolate Shortbread:
• 7 oz bittersweet dark chocolate (about 70%, I used 4 ounces semisweet and 3 ounces unsweetened)
• 3 Tbsp palm shortening (or substitute unsalted butter)
• 1/4 cup cocoa powder
• 2 eggs
• 2 tsp vanilla (or substitute espresso)
• 1/8 tsp baking soda
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• Optional: cayenne pepper or cinnamon.
• Paleo White Chocolate:
• 1 1/2 oz cocoa butter (by weight)
• 2 Tbsp evaporated cane juice (for whiter chocolate use white sugar)
• 1 tsp arrowroot powder

Details

Servings 12
Preparation time 15mins
Cooking time 25mins
Adapted from thepaleomom.com

Preparation

Step 1

Paleo Dark Chocolate Shortbread:

1. Preheat oven to 375°F.

2. Melt chocolate and palm shortening together in the microwave or on low heat on the stovetop.  Let the chocolate cool slightly (maybe 4-5 minutes) before adding the rest of the ingredients.

3. Stir in vanilla and cocoa powder.

4. Add eggs one at a time mixing very quickly as you add them so that they do not scramble.  Add the rest of the ingredients and mix thoroughly.

5. Form cookie patties by spooning rounded tablespoonfuls onto a cookie sheet (it’s okay if the dough is still warm). Flatten with your hand or the back of a spatula or bottom of a glass, to about ¼” or slightly thicker.  These cookies don’t spread much while baking so whatever shape you make them now will be pretty much the finished shape.

6. Bake for 9 minutes. Remove from oven and let cool completely on cookie sheet or a wire rack.

7. Once cooled, drizzle with paleo white chocolate. You could also drizzle with dark chocolate or eat them as is!


Paleo White Chocolate:

1. Blend sugar in a food processor or blender until it forms a fine white powder (I used a Magic Bullet). Mix sugar with arrowroot powder and set aside.

2. Melt cocoa butter in microwave or over low heat on stovetop.  This takes longer than you think, so keep setting the microwave for one more minute, stir and check, one more minute, etc.  I think it took about 3 minutes in total, but it would depend on how big your chucks of cocoa butter are.

3. Once the cocoa butter is melted, mix in sugar and arrowroot powder a little bit at a time whisking thoroughly to help the sugar dissolve.  If you wanted you could add a few drops of flavoring (vanilla, orange oil, cinnamon…  peppermint oil would completely rock and be like a Girl Scout Thin Mint in reverse! See my

4. Let the white chocolate cool until it is still warm enough to be liquid but thick enough to drizzle. Place your cookies on a plate or piece of parchment paper (not touching each other) and use a spoon and drizzle over dark chocolate shortbread.  Let cool until hardened.  Enjoy!