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5 from 4 votes

Mini-batch Chocolate Shortbread Cups

Prep Time5 minutes
Cook Time15 minutes
Freezing Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: chocolate, easy recipes, gluten-free, homemade, low sugar, plant-based, shortbread, small-batch, vegan
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