Aero76
Note: The cookies will need to chill in the refrigerator for 8 hours or overnight before serving
SHORTBREAD
- 2 cups all-purpose flour
- 1 cup vegan margarine
- ½ cup sugar
- ½ teaspoon salt
FILLING
- ¾ cup canned coconut milk, mixed well before measuring
- 2 cups semisweet chocolate chips (dairy-free)
- ¼ cup sugar
- ½ cup chopped walnuts, optional
To make the shortbread:
Preheat the oven to 350 degrees. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.
In a food processor, pulse flour, margarine, sugar, and salt until crumbly. Reserve 1 cup of dough for topping, and press the remaining dough into the prepared pan.
To make the filling:
In a medium saucepan, combine coconut milk, chocolate chips, and sugar. Stir over low heat until chocolate is melted. Remove from heat and stir in nuts.
To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough over the top, leaving some of the dough in larger clumps.
Bake for 35 minutes. Let cool, then chill in the refrigerator for 8 hours or overnight. Once chilled and set, lift the parchment paper to release the bars from the pan and unmold. Using a sharp knife, cut into 2-inch squares, and serve.
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