Peanut Butter Shortbreads

On all levels of seriousness, these taste like Reese’s Peanut Butter Cups in a shortbread format. They are SO delicious and, hand to God, they are really easy to make. I feel like there’s really no point in saying anything more.

The buckwheat shortbread is soft and crumbly, light in colour and neutral in taste. For these reasons, it’s acts as a wonderful vessel for the peanut praline and dark chocolate to meld together in an uninterrupted symphony of delight in your mouth.

(These descriptions crack me up. But, apparently, they have to be written. Just so we’re all on the same page re: the silliness of them.)

Let’s move on to the most important stuff – recipes and photos.

Notes

• The white chocolate can be made using coconut sugar, doesn’t need to be xylitol. Totally up to you.

• You can swap peanut butter for almond or cashew, whatever you prefer.

• If you want to have a nice crisp shell of chocolate, then temper it. Use the link below to learn how to temper. But, hey, no pressure. They’ll be amazing either way.

• This recipe makes 15 complete shortbreads.

Shortbread Biscuits

85g ( ½ cup ) buckwheat, soaked 1 hour, sprouted 12 hours
80g ( ¼ cup ) maple syrup or honey

65g ( ½ cup ) ground almonds
30g ( ¼ cup ) coconut flour
10g ( 1 tbsp ) psyllium husk
Pinch of sea salt
½ tsp vanilla extract

Method

• Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible.

• Blend the buckwheat and honey/maple in a food processor to break down into a fine dough consistency.

• Add the remaining ingredients and process to combine. Let the dough sit for a few minutes to firm up.

• Roll the dough out to a ½ inch thickness between two pieces of teflex or greaseproof paper. Dust with oat flour or lucuma, if needed to avoid it sticking while rolling.

• Cut the dough into 1 ½ – 2 inch rounds and place on a teflex lined dehydrator sheet.

• Repeat until all dough is cut into rounds.

• Dehydrate for 8 hours or until firm enough to flip onto a mesh tray to continue drying until dry on the outside and soft inside.

• Allow them to come to room temp before adding the peanut butter layer.

Peanut Butter Praline Layer

100g ( ½ cup ) peanut butter ( I used Pip & Nut )
50g ( ¼ cup ) maple syrup
30g ( 2 tbsp ) white chocolate, melted
½ – 1 tsp cinnamon ( optional )
⅛ tsp coarse sea salt flakes or fine sea salt granules

Method

• To make the white chocolate, click here and sign up for my free mini raw chocolate course.

• Combine all ingredients in a bowl and mix well to combine.

• Pipe or spoon a dollop of the peanut praline on top of the dehydrated cookies and spread to the edges of the cookie.

• Place in the fridge to set while you melt and temper the chocolate ( if you choose to temper – you’ll also learn that via the free mini course link above – http://therawchef.com/raw-chocolate-free-mini-course)

To Finish

200g of your favourite chocolate, melted and tempered ( if desired )
Peanuts, roughly chopped

• Watch this video to learn how to enrobe anything. Use the peanuts as your garnish.

amy-levin-raw-chocolate-enrobing from Amy Levin on Vimeo.