Vegan Chocolate Pecan Shortbread (Printable Version)
Buttery shortbread filled with pecans and dark chocolate for an indulgent, melt-in-your-mouth treat. #veganbaking #shortbread #desserts
# Ingredients:
→ Main
01 -
1/2 cup salted vegan butter, softened
02 -
1/3 cup cane sugar
03 -
1/2 teaspoon vanilla extract
04 -
1 heaping cup gluten-free all-purpose flour blend
05 -
1/4 teaspoon sea salt
06 -
1/3 cup dark chocolate, finely chopped
07 -
1/3 cup raw pecans, finely chopped
# Steps:
01 -
In a mixing bowl, beat the softened vegan butter together with the cane sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
02 -
Add the vanilla extract to the creamed mixture, then gradually incorporate the gluten-free flour blend and sea salt. Mix until a cohesive dough forms.
03 -
Fold in the finely chopped dark chocolate and raw pecans, ensuring an even distribution throughout the dough.
04 -
Roll the dough into a log approximately 2 inches in diameter. Wrap securely and refrigerate until firm, about 1 hour.
05 -
Preheat oven to 350°F (175°C). Slice the chilled dough into discs around 1/3 inch thick, arrange them on a baking sheet lined with parchment, and bake for 12-15 minutes until the edges turn golden.
06 -
Transfer cookies to a wire rack to cool completely before serving.
# Notes:
01 -
To adjust sweetness, simply increase or decrease the sugar according to preference.
02 -
Ensure vegan butter is fully softened for optimal texture.
03 -
Use high-quality dark chocolate for the most pronounced flavor.