Chocolate Shortbread

Shown with stevia flavored chocolate chips, almonds and walnuts (both raw and unsalted).

Here are three to try:

High-Protein Chocolate Shortbread Bars (No-Bake)

This recipe creates a rich, fudgy bar. 

• Base Ingredients: 80g (⅔ cup) oat flour, 60g (⅔ cup) vanilla vegan protein powder, ¼ tsp salt, 28g (2 tbsp) coconut oil (melted), 1/2 tsp vanilla, 1/2 tsp stevia, 1-2 tbsp liquid sweetener (like maple syrup or stevia to taste).
• Chocolate Topping: 1/2 cup dairy-free chocolate chips and 1 tsp coconut oil, melted together.
• Method: Combine all base ingredients, press into a pan, top with melted chocolate, and freeze until set. 

2. 4-Ingredient Vegan Chocolate Shortbread (Baked)

This provides a more traditional, crumbly texture. 

• Ingredients: 1 ½ cups almond flour, 3 tbsp cocoa powder, 3 tbsp melted coconut oil, 3 tbsp maple syrup (use sugar-free syrup for sugar-free).
• Method: Mix ingredients, roll out the dough to 5mm thickness, cut, and bake at 350°F (180°C) for about 10-12 minutes. 

3. Protein-Packed Shortbread Bites

• Ingredients: 1/2 cup almond flour, 3 tbsp coconut flour, 4 tbsp protein powder (vanilla or chocolate), 1 tbsp sweetener (maple syrup or sugar-free alternative), 3 tbsp almond milk.
• Method: Mix, press into a mold, and refrigerate or freeze. 

Tips for Success:

• Protein Powder: Vanilla or chocolate-flavored vegan (pea/soy) or whey protein works best.
• Sweetener: To keep it sugar-free, use stevia, monk fruit, or erythritol blends.
• Dairy Alternative: Use coconut oil or refined, unsalted dairy-free buttery sticks.
• Texture: If the dough is too dry, add a tiny amount of almond milk; if too wet, add a teaspoon of coconut flour. 

Roasted Chickpeas

Crispy, flavorful roasted chickpeas from the Pioneer Woman are easy to make and perfect as a snack or salad topping.

I added the spices and share instructions on how to make things truly from scratch. 

Ingredients for Crispy Chickpeas
Instructions

• 2 cans (15 ounces each) chickpeas, drained and rinsed (*)
• 2 tablespoons extra-virgin olive oil
• 1 to 2 teaspoons each: sea salt; garlic powder; onion powder
• avocado oil cooking spray

  

1. Preheat the oven to 350°F and   spray a baking sheet with avocado oil.
2. Dry the chickpeas thoroughly on a clean kitchen towel or paper towels
3. Toss the chickpeas in a medium bowl with olive oil and spices until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Bake for 50 minutes to 1 hour, shaking the pan halfway through, until  crunchy.
6. Let cool for at least 1 hour; they will become even crunchier as they cool. Best eaten within 1 day.

OR (*) use an instant pot to cook your own chickpeas. Place 6 c water in pot. Add 1 1/2 c dry chickpeas. Use High Pressure and cook for 10 min with a 20 minute natural release. 

Strain, rinse, pat dry - following the instructions above (step 3).

Tasty Muffins - Applesauce; Oatmeal