Vegan Peanut Butter Shorties
Author: 
Recipe type: Dessert, Bar, Vegan, Gluten Free
Serves: 18
 
Inspired by my favourite bakery, this Peanut Butter Shortie is made of equally thick layers of subtly sweet coconut flour shortbread and salty, rich, and crunchy peanut butter fudge. Dipped into vegan chocolate ganache and adorned with roasted peanuts, it's the fancier way to enjoy salted crunchy peanut butter.
Ingredients
  • SHORTBREAD
  • 1¾ cup coconut flour
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 tbsp molasses (or more maple syrup)
  • ½ cup almond milk
  • A pinch of Himalayan pink salt
  • FUDGE
  • ¼ cup soft coconut oil
  • ¼ cup maple syrup
  • ½ cup full fat coconut milk, at room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp pink Himalayan salt
  • 1½ cup all natural peanut butter
  • ½ to ¾ cup chopped roasted peanuts (or use crunchy peanut butter)
  • DECORATION
  • ½ cup cocoa powder
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup, or more to taste
  • ¼ cup almond milk, warmed
  • ¾ cup chopped roasted peanuts
Instructions
  1. Preheat oven to 350⁰F and line an 8” square baking pan with parchment paper, being sure to go up the sides.
  2. Mix all the shortbread ingredients together in a mixing bowl until thoroughly combined. Mixture should stick together when pressed between two fingers. If not, add additional almond milk as needed.
  3. Evenly press the dough into the bottom of the prepared baking pan and bake for 14 to 16 minutes. Once baked, let it cool completely before proceeding.
  4. Make the fudge by combining all the fudge ingredients (except for the chopped peanuts) in a stand mixer fitted with a paddle attachment until completely smooth and uniform. Fold in the chopped roasted peanuts.
  5. Spread the fudge mixture evenly over the top of the cooled shortbread. Place in the freezer until firm.
  6. Once the fudge is firm, make chocolate coating by mixing the cocoa powder, coconut oil, maple syrup and almond milk in a food processor until smooth. Transfer to a small bowl. Spread chopped roasted peanuts in a separate plate.
  7. Cut the bars into 9 squares, then cut each square diagonally to make 18 triangles. Dip one side of the triangle into the chocolate ganache then press the chocolate covered side into the chopped roasted peanuts. Return to the freezer briefly to allow the chocolate coating to set. Store finished bars in the freezer or fridge.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-peanut-butter-shorties/