Grain-Free Double Chocolate Shortbread
almonds, cacao nibs, chocolate, cookies, honey, shortbread, unrefined sugar
(either blanched or unblanched works)
cocoa powder or raw cacao powder
coarse sea salt
or solid coconut oil
pure vanilla extract
Preheat oven to 350°.
Blitz the almond meal, cocoa powder, baking soda, and sea salt in a food processor for 20 seconds, or until the cocoa powder has worked all the way through the almond meal.
Add the shortening, honey, and vanilla and process until combined. Add the cacao nibs and pulse to combine.
Scoop by teaspoons onto a Silpat- or parchment-lined cookie sheet. Press the tops slightly to flatten into discs.
Bake for 7-8 minutes, until the outsides appear dry. Allow to set on the cookie sheet for 5-10 minutes before moving to a cooling rack.
Store in an airtight container in the freezer for up to 1 month.