Guys I’m dying and my mouth is in food heaven. This shortbread oh em geee.
I’ll probably regret eating 4 of these decadent shortbread cookies later on when I’m having roast duck for dinner, but I couldn’t help it! There is just layer upon layer of flavor and texture and I can’t stop eating them.
When these first came out of the oven, I had to will every atom in me not to grab the whole chunk of shortbread and eat it straight away. It smelled so amazing. Then, I had to torture myself with letting the damn thing cool (not before eating a few crumbs first, of course).
Of course, I couldn’t help but eat a cookie as I was dipping the others in chocolate. The shortbread itself was soo amaaziinnggg. It was perfectly buttery and flaky and left behind a gentle saltiness that made me swoon. Not to mention, the salt brought out the undeniable flavor of pistachio. The pistachio itself offered a delicate crunch that differed in texture from the shortbread. I was blown away.
Then, I ate the shortbread dipped in chocolate, and my world changed again. The chocolate paired so beautifully with the shortbread and the pistachio and the saltiness and it was so decadent and delicious and perfect and I honestly have no words. My babbling is a lame attempt at conveying to you exactly how foodgasm these shortbread cookies are.
You’d think, “it’s just shortbread”, but no, these are the ultimate shortbread. Better than any shortbread you’ve ever had before. I can guarantee.
By the way, in the unlikely event that you were wondering why I haven’t posted anything in a month – I’ve been busy stressing out about my final IB exams in May, so I haven’t really had the chance to bake much, not to mention take photos/edit photos/write posts. Anyways, after my exams end, hopefully I’ll find the time then to bake up a storm in my kitchen to make up for all the time lost. In the meantime, wish me luck and enjoy these shortbread cookies xx
Chocolate-Dipped Pistachio Shortbread
- 1/2 cup (150g) unsalted butter, softened
- 1/4 cup (50g) sugar
- 1/8 cup (25g) light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup (140g) flour
- 1 tablespoon cornstarch
- 1/2 cup (50g) finely chopped toasted pistachios
- 100g dark chocolate, chopped
- Pinch of sea salt
- Preheat oven to 160 degrees Celsius
- Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on high speed until smooth. Beat in both sugars until smooth.
- Gradually mix in the vanilla, salt, flour, and cornstarch until the mixture is fully combined and forms a crumbly dough
- Mix in 2/3 of the chopped pistachios
- Line an 8- or 9-inch cake pan with parchment paper and press the dough tightly into the pan
- Bake the shortbread for 30 minutes until lightly browned
- Allow to cool for 10 minutes before removing it from the cake pan. Cut the shortbread into wedges while it’s still warm. Allow the shortbread to cool completely before dipping into chocolate.
- Melt the chocolate in the microwave at 20-second intervals, stirring in between intervals until it’s completely melted
- Dip the shortbread into the chocolate and sprinkle with remaining pistachio and sea salt. Enjoy!
Souffléd stuff is awesome – except for souffléd omelets. Don’t try souffléd omelets (I speak from experience). Souffléd cupcakes though? YES. You need these in your life.
And not just any souffléd cupcake, but one with a salted chocolate ganache.
Okay – so why are souffléd foods so incredible? Because they’re fluffy as hell, but not in an angel cupcake way. I mean that they’re just so delicate and light, especially since they’re flourless. Then, you’ve got this gorgeous chocolate ganache that, if chilled, will set into this glossy layer. Or, you could just eat them straight away and let the chocolate do this:
*Insert heart-eyes emoji here*
Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache
Adapted from The Iron You
For the cupcakes
- 1 1/2 (21g) tablespoons coconut oil
- 85g 70% dark chocolate, chopped
- 3 large eggs, separated
- 1/2 cup (75g) coconut sugar, divided
- 1 tablespoon instant espresso powder*
- Pinch of sea salt
- 1/2 tablespoon pure vanilla extract
For the ganache
- 1/2 cup (120ml) milk of choice
- 1/2 (7g) tablespoon coconut oil
- 100g dark chocolate, roughly chopped
- Fleur de sel or fine sea salt
*The espresso powder gives the cupcakes a stronger, more mocha flavor. You can replace this with cocoa powder as well
- For the cupcakes, preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- Combine the coconut oil and dark chocolate in a bowl over a pot of simmering water and still until the chocolate has completely melted**
- In a separate bowl, beat together the egg yolks and 1/4 cup of coconut sugar until thick and the sugar has dissolved. Add the espresso powder and salt and beat for another minute. Add the vanilla extract and melted chocolate mixture and beat for another minute.
- In another large bowl, beat the egg whites and a pinch of salt at medium-high speed until foamy. Add in the remaining 1/4 cup of the sugar and beat at high speed until stiff peaks form (about 5 minutes)
- Use a spatula or a whisk to gently fold the egg whites into the chocolate mixture in 3 batches
- Pour the mixture into a lined muffin tin and bake for 20 minutes. Allow to cool
- For the ganache, put the chopped chocolate into a bowl. Bring the milk and coconut oil to a boil in a small saucepan and pour over the chopped chocolate. Let the chocolate sit for a few minutes before stirring together until smooth. Let cool for at least 15 minutes
- While the ganache is still warm, spoon it over the top of each cupcake and sprinkle with sea salt
**You can also do this step in the microwave, heating it at 20-second intervals and stirring at each interval until melted
Has anyone noticed that it’s been way too long since I last posted a recipe involving chocolate? Seriously – the last chocolate-focused recipe I’ve posted is the unbelievably healthy beetroot chocolate microwave cake over a month ago (gasp)! That was a damn good recipe, but then again, that’s no excuse for the lack of chocolate on this blog these days.
So – although not completely chocolate-focused (ok I’ll try to make my next post ridiculously chocolate-y), these are salted chocolate-covered caramel bites, and they are so good! Not to mention refined sugar-free, oil-free, gluten-free, and vegan! Not to mention that you only need 6 main ingredients; 4 if you’re not making chocolate coating from scratch!
Remember that 2-ingredient date caramel I made a while back? Yeah, this is pretty much a fancied-up version of that. I love the date caramel, but I gotta admit, this recipe kicks it’s ass.
You know what’s really good? Chocolate. You know what else is really good? Caramel. You know what’s really really good? Salted chocolate AND salted caramel! How could you not be excited about that?? And it’s pretty much naturally sweetened? And like pretty good for you? Are you feeling me here?
Don’t you even try to tell me that dates aren’t like caramel. Ok, if you just pop a date in your mouth, it doesn’t scream caramel, but when you blend it all up and it gets all sticky – trust me. You’ll be fooling everyone, including yourself.
Salted Chocolate-Covered Caramels
- 15 medjool dates (approx. 130g without pits)
- 1 1/2 cup boiling water
- 1 tablespoon + 1/2 cup coconut oil, melted*
- 1/4 cup raw cacao powder*
- 2-3 tablespoons maple syrup (or sweetener of choice)*
- Flaky sea salt
*You can also melt dark chocolate over a double boiler or melt it in the microwave at 15-second intervals
- Soak the dates in the boiling water for 20-60 minutes until softened. Remove the dates from the water, but don’t dispose the water
- Pit the dates if they haven’t already be pitted, and place them in a food processor with 1/4 cup of water and 1 tbsp of coconut oil and combine until smooth. The mixture should be relatively sticky
- Roll the mixture into truffle-sized balls, about a heaped tablespoon at a time. Transfer the caramels onto a baking sheet lined with parchment paper and place in fridge for at least 30 minutes while preparing the chocolate coating
- Whisk together the 1/2 cup coconut oil, cacao powder, and maple syrup until well-combined
- Remove the caramels from the fridge, and use a fork to dip them individually into the chocolate coating mixture. Place them back onto the baking sheet lined with parchment paper for the chocolate coating to set. Before the chocolate coating sets completely, sprinkle a little bit of flaky sea salt over it. Repeat with the rest of the caramels
- Allow the chocolate coating to set. Store in fridge or freezer.