Name: Velvety Vegan Chocolate Shortbread Squares
Prep time: 12 min
Cook time: 38 min
Total time: 50 min
Ingredients: 10 ounces vegan chocolate chips; 1/2 teaspoon sea salt; 1/2 cup packed brown sugar; 1/4 cup packed brown sugar; 1 cup vegan butter, room temperature; 2 cups all-purpose flour; 3/4 cup canned full-fat coconut milk

shortbread cookie

What type of sugar is best for shortbread cookies?

Why does my shortbread spread in the oven?

Can I add flavors to my shortbread cookies?

My dough is too crumbly, what should I do?

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My shortbread tastes bland, what can I do?

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These decadent squares combine a crumbly vegan shortbread base with a smooth chocolate filling for the perfect guilt-free treat. Made with all vegan-friendly ingredients, these squares are deliciously addictive, with the right amount of sweetness and a melt-in-your-mouth quality.

Milk

Wheat

Lactose Free

Vegetarian

Baking Chocolate & Chips

gram

vegan chocolate chips

Seasonings

sea salt

Sugars & Sweeteners

brown sugar

Butter & Margarine

vegan butter

Flour & Meal

all purpose flour

Non Dairy Milk

milliliter

coconut milk

Vitamin C

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Calcium

Minerals

Phosphorus

Potassium

Manganese

Selenium

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin A

Folic Acid (B9)

Lutein+zeaxanthin

Riboflavin (B2)

Iron

Magnesium

Sodium

Zinc

Copper

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Velvety Vegan Chocolate Shortbread Squares

Baking Goods

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/velvety-vegan-chocolate-shortbread-squares-2725653-3.jpeg

Preheat your oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on all sides.

In a large bowl, combine the all-purpose flour, vegan butter, 1/2 cup brown sugar and sea salt. Mix with your hands or a pastry cutter until the mixture resembles breadcrumbs.

Set aside 1/2 cup of this mixture for the topping. Press the remaining dough into the bottom of the prepared pan uniformly.

In a medium saucepan over low heat, combine the coconut milk, vegan chocolate chips and 1/4 cup brown sugar. Stir continuously until the chocolate is completely melted and the mixture is smooth.

Pour the chocolate filling evenly over the shortbread crust.

Sprinkle the reserved crust mixture on top of the chocolate filling. Press it lightly into the filling.

Bake the pan in the preheated oven for 35 minutes. After baking, allow the pan to cool completely at room temperature.

Using the parchment paper overhang, lift the shortbread out of the pan. Using a sharp knife, cut it into squares. Store in the refrigerator in an airtight container until ready to serve.

Velvety Vegan Chocolate Shortbread Squares

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