Is there ever not a good time for shortbread?
No, of course there isn’t.
Especially with ingredients like this. I’m sticking to the cherry theme this week so as to show off some pretty delectable bars- coconut-buttery shortbread crust, black cherry spread, and our chocolate to create a tidy package of tasty.
These could make a good breakfast, come to think of it (who am I kidding? These have constituted many a breakfast already).
Enjoy them! (You definitely will =))
- 1C rolled oats
- 1C coconut butter(or coconut flakes ground into coconut butter)
- 1/3 C maple syrup(so it is 1/3 C minus 1 T maple syrup)
- 1 1/2C pitted black cherries
- 1/4tsp vanilla bean powder
- 1T chia seeds
- 120g Zimt Baking Chocolatemelted
In a food processor, combine rolled oats and coconut butter- pulverize until a powder forms (should not have any oat flakes still visible). Add in the maple syrup by pouring it over the mixture evenly and pulverize until a dough forms. Scoop this out into an 8x8 parchment paper lined press it flat, so it covers it evenly. Pop this into the freezer.
In a blender, or a food processor, combine all the cherry filling ingredients and pulverize until mostly smooth, but a little chunky. Spread the cherry filling onto the shortbread crust. Pop this back into the freezer and leave it for about 20 minutes.
While the crust + cherry topper are firming up in the freezer, melt your chocolate. After the 20 minutes, take out the crust + freezer and spread the chocolate over the cherry filling evenly. You can also make a chocolate design on it- or whatever you'd like! Easiest is to put all the chocolate all at once in the centre and quickly spread it out with a wide spatula, to make it even.
Using a spatula or a fairly blunt knife, score the chocolate so that it will be easier to cut evenly once it has firmed up. Once solidified, cut into pieces and eat 'em. Yummy.