Chocolate dipped Raspberry Shortbread (gluten-free, vegan)

This week my recipe is
shortbread!

I thought that these pinkish biscuits would be perfect for a snack during spring picnics in the sun!

 Like all my recipes, these shortbread are easy and quick to make!

The most important ingredient here is the cashew nuts spread, that you can easily find in any organic shop. It i a bit expensive but you can use it instead of butter in many savoury and sweet recipes. You can also spread it on the bread instead of Nutella or jam. It’ very yummy!

So the ingredients for 10 shortbreads are:

• 7 dates
• 7 walnuts
• 7 spoons of buckwheat flakes (or you can use any other cereal flakes)
• 3 spoons of agave syrup (or honey)
• 2 spoons of oil (I used one of organic colza oil and one of sunflower oil)
• 2 spoons of cashew nuts spread
• 1 lemon zest
• 10 big raspberries
• 50 g of dark chocolate (you can use raspberry flavoured chocolate in you want!)

In a food processor put all the ingredients apart from the raspberries and the chocolate. Process until you obtain a sticky granola paste.

Then add the raspberries and process again. The paste must now be a bit less solid and pink in colour.

 

Pre-heat the oven at 180° and prepare your biscuits on a baking sheet. Put one spoon of paste for each biscuits and with wet fingers and a wet spoon shape them and smooth the surface.

Put in the oven and bake for 20 to 25 minutes until the edges brown.

While the shortbread cool off melt the chocolate in a sauce pan. Then dip the biscuits (only one side) in it and let them cool off in the fridge for an hour.

Here is your favourite spring snack!

Hope you enjoy !

🙂