Double Chocolate Shortbread Slice

If there is one thing you do this week, make it be these double chocolate shortbreads! 

No baking


Less than 10 ingredients

Ready in less than 20 minutes

These are dangerously decadent with a thick double layer and a soft crumbly base, it will be tough sharing this batch!



For the Base

1 cup blended nuts (I used a mix of cashews, almonds and pecans)

1 cup almond flour 

1 medjool date

1/2 cup maple syrup

For the Middle Chocolate Layer

80g of chocolate (I used pana chocolate) with 1 tbsp coconut oil

For the Dark Chocolate Topping

100g of 70% dairy free chocolate


Top With

handful of chopped pecans 

a sprinkle of goldenberries (optional)


For the Base

Simply add all of the ingredients into a food processor and blend until a crumbly and slightly sticky texture form (if the texture doesn't hold together, add 1 more medjool date)

Line a brownie tray with baking parchment and add the crumble layer to the base, patting down firmly and evenly 


For the Chocolate Middle

Simply heat the chocolate until slightly melted, add the coconut oil and heat until completely melted then pour over the crumbly base

Place in the freezer to cool quickly until set 

For the Chocolate Top

You guessed it, simply melt the dark chocoalte and pour over the middle layer

Allow to set then sprinkle the pecans and goldenberries

For a finishing touch add a sprinkle of sea salt




vegan double chocolate shortbread recipe
vegan double chocolate shortbread