Part candy, part cookie. Perfect for afternoon snacking or dessert. Once considered a luxury, shortbread was reserved for special occasions including Christmas and New Years. This updated recipe owes nothing to its Scottish roots, except for butter, and perhaps the penchant for celebration. Almond & coconut flours create a perfect base for the creamy peanut butter and rich dark chocolate topping, while the dash of espresso gives your palette something to revel.
Please note, you will need a food processor for this recipe.
Preheat oven to 325 degrees.
Line an 8″ square baking pan with parchment.
Pulse almond flour, coconut flour, butter, maple syrup, vanilla and ⅛ teaspoon salt in processor, until well combined.
Press dough into the bottom of prepared pan, ensuring an even layer to the edges.
Bake 15 minutes, until golden.
Remove to cool.
Meanwhile, break apart chocolate into small pieces.
Set a double boiler over medium heat. **
Add chocolate pieces, coconut oil and espresso, stirring occasionally until melted.
Once cooled, spread warmed peanut butter over shortbread.
Top with melted chocolate, spreading evenly.
Freeze for 5 minutes.
Top with flakey sea salt, returning to freezer until set, about 25 minutes.
Remove parchment sling from pan, slicing shortbread into 16 uniform squares.
Store refrigerated in an airtight container.
Naturally low-carb & gluten-free
**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
