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. 

Lion House Meatballs (with or without dairy and sugar)

Lion House Meatballs

(Follow the ALT info to keep sugar and dairy out of this delicious dish)

Ingredients:

1# ground beef

3/4 c rolled oats

2 eggs

1/2 c chopped onion (or 2 T dried onion flakes)

s + p

1/2 c milk (ALT: use Almond Milk)

original: 1 tsp Worcestershire sauce

ALT: 1/2 tsp balsamic vinegar, 1/2 tsp liquid smoke

Mix the main meatball items above; kneading with clean hands.  Add one of the two sauces listed. Mix again.

Roll them into meatballs and cook. Preheat oven to 350 F.

Or make mini meatloaf by dropping them into 24 cupcake tins (about 1/4 c each).  Shown above. 

Bake at 350 F for 15 min

Crockpot: cook for 2 hours on high then 1 hour on low.

Super fast: double recipe and spread on 13x9 pan. Bake at 350 for 25 min. cut into squares after it's baked.

Meanwhile, make the sauce.

Original: 1/2 c brown sugar, 1/4 c. vinegar, 1 tsp Worcestershire sauce, 1 tsp prepared mustard, 1/4 c BBQ sauce.

ALT: 1/4 c stevia mix, 1/4 c vinegar, 1 tsp tamari, 4 T cucumber dressing (see below)

Mix well and place in a medium pan on the stove. Cook on low stirring often until it thickens. Turn off stove and place lid on the sauce to keep it warm until the meatballs are done.

Once the meatballs are done, serve with sauce on the side or dripped all over. So good!

Note: Cucumber dressing= 1/2 peeled cucumber, 1 T apple cider vinegar, 1 T balsamic vinegar