There's little in life more pleasurable than a no-bake dessert or snack. One of the simplest, happiest pleasures, it's always a joy being able to devour homemade goods which have taken just minutes to prepare.
Since Lucy Bee sent me their new range of products to try, I've fallen head over heels for their powerful, rich-tasting cacao powder. Full of goodness and anti-oxidants, it's been a great excuse to always have a raw chocolate sauce on stand-by. You know, for when nothing but a chocolate hit will do.
Anyway, childhood memories made me think somewhat wistfully of chocolate-dipped shortbread biscuits (I always had a chocolate shortbread duck). I thought I'd have a play and create some healthier form of my old treats - namely, these No-Bake Chocolate Shortbread Cookies.
While they look (and taste) utterly delicious, these little cookies take just minutes to prepare and are also vegan, raw and gluten-free. How many boxes could one simple treat tick...?
I hope you enjoy!
NO-BAKE CHOCOLATE SHORTBREAD COOKIES
For the raw shortbread:
1 1/2 cups ground almonds
1 cup macadamia nuts, blitzed into a crumb
1/2 cup melted Lucy Bee coconut oil
4 tbsp maple syrup
3/4 tsp vanilla extract
For the raw cacao sauce -
4 tbsp Lucy Bee coconut oil, melted
3 tbsp Lucy Bee cacao
2 tbsp maple syrup
1 tsp vanilla extract
Pinch Himalayan salt
1) Start by making the cookies. Simply blend together all the ingredients until they clump (it might be easier to use your hands), then roll between two sheets of baking paper and place in the fridge for half an hour. Once firmed up, cut into cookie shapes, then place back in the fridge.
2) To make your sauce, simply combine all ingredients in a bowl. Dunk each set cookie into the sauce, then lay on baking paper to firm up (although I like to sprinkle mine with a dusting of chopped pistachios first). Enjoy!