3 ingredient gluten-free shortbread crust, made from almonds and extra nutritious, topped with a vegan chocolate ganache made with chocolate and more nuts.
It’s so nutritious it’s practically breakfast. And I have eaten it for breakfast, can confirm.
It’s also stupidly easy to make and uses so few ingredients that if you’re a healthy foodie I bet you already have sitting in your pantry.
I baked my cookie crust because I love that shortbread like texture but honestly you could eat it raw. Just freeze both layers until set. It will be amazing.
In fact I need to try this next 🙂
Love few things more than easy, nutritious, small-batch recipes.
Let me know if you give this one a try!
Mini-batch Chocolate Shortbread Cups
Servings: 6 cups
Calories: 139kcal
Equipment
- Muffin pan (I used mini)
Ingredients
Cookie layer
- 1 tbsp coconut oil (14 g)
- 1 tbsp maple syrup (21 g)
- 1/2 cup almond flour (56 g) for an even crispier shortbread, sub 2 tbsp of this with coconut flour
- drop of vanilla
- pinch of salt
Chocolate layer
- 2 tbsp nut/seed butter (32 g)
- 2 tbsp chocolate chips (28 g)
- (optional) cookie crumbs, gf if desired
Instructions
- Preheat oven to 350F and get your muffin tin/liners out.
- In a bowl add coconut oil and microwave until melted. Add maple, salt, vanilla and stir to combine. Add almond flour and make a dough.
- Press cookie dough evenly in muffin cavities and bake 10-12 minutes until the edges are slightly browned. Cool completely.
- In a small bowl add chocolate layer ingredients and melt in the microwave 30 sec at a time, stir to combine until smooth.
- Pour chocolate over the cookie crust (sprinkle optional cookie crumbs if using) and freeze/refrigerate to set completely, about 20 min.
- Thaw 10 min if frozen and enjoy!
Nutrition
Serving: 1 cup | Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 47mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 48mg | Iron: 1mg
I made these and I really love them! So simple and they came out great. It’s shocking how delicious they are with no added sugar. A little maple syrup, a little unsweetened peanut butter, and a few 100% cacao unsweetened dark chocolate chips apparently go a loooong way,
(Note: I used oat flour instead of almond flour because I’m allergic to almonds.)
Mine are a little shallower than the photo here, but I used a regular cupcake pan and I think the ones in the photo were made with a mini-cupcake pan.
Regardless of the minor changes, they taste great! I’ve been keeping them in the freezer and plan on making more when these run out.
Hi Jeff! So glad to hear you loved these and that it worked with oat flour, thank you so much for letting me know! I love simple recipes made with a little touch of sweetness so much!! keep me posted 🙂
These were so delicious! I only used coconut flour in place of almond flour. I appreciate how simple it was. Thank you for sharing this recipe treat!
Hi Stephanie! so cool to hear that it also works with coconut flour alone, my pleasure to create and share these recipes and i hope you try others! <3
So simple and delicious! I was surprised at how rich this was considering how few ingredients it holds.
Hi Jen, so glad this worked well for you! isn’t it amazing how many delicious treats one can create using the same few simple ingredients? 🙂 thank you so much for the review, hope you try some other recipes! keep me posted <3