It may seem a bit early for peppermint desserts, but we want you to be ready for the holiday season! Try out our Peppermint Shortbread Bites that are coconut based, allowing those with diet restrictions to enjoy all the yumminess this dessert has to offer. Not only that but there will be more to share with those around you since they are bite-sized. Here’s the recipe:
Prep Time 15mins Cooking Time 30mins Makes self-determined
● ½ cup coconut flour
● ¼ teaspoon salt
● 1 cup coconut oil
● 1 cup Leaner Sweetener Coconut Sugar
● 1 teaspoon vanilla extract
● 2 large egg yolk
● 1 ½ cups milk chocolate chips
● ½ cup crushed peppermint candy cane
1 Preheat oven to 350˚F. Spray 13x9x2-inch baking pan with nonstick cooking spray. Place a long piece of parchment paper in the bottom of the pan pushing it into the corners and letting the parchment extend up the two short sides of the pand and overhang slightly on both ends. Spray sheet with nonstick cooking spray.
2 In a medium bowl, whisk together flour and salt then set aside. In a large bowl mix together oil and sugar until light and fluffly, for about 3 minutes then beat in vanilla and the egg yolks.
3 Gradually add flour mixture into large bowl, while mixing on a low speed until the mix looks moistened yet still crumbly. With your fingers, pat mixture evenly into prepared pan and pierce all over with a fork.
4 Bake until crust is light brown and slightly puffed and edges begin to come away from sides of pan, about 25-30 minutes.
5 Remove the pan from the oven and scatter milk chocolate chips ober the crust, then return the pan to the over for 1 minute. Remove the pan again and using a knife, spread the chocolate evenly over the crust.
6 Sprinkle evenly with chopped peppermint candies. Cool on wire rack for 1 hour or until chocolate is set. Remove bars from pan using parchment handles and transfer to cutting board, where it will be cut into rectangles or squares.