Low Sodium Vegan Chocolate Dipped Shortbread

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Low Sodium Vegan Chocolate Dipped Shortbread

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Ingredients

24 servings

For the shortbread

1 cup (2 sticks) vegan butter, softened
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
½ cup organic cane sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chocolate dip

8 oz vegan chocolate chips or chopped vegan chocolate
1 tsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
2
Beat the vegan butter and organic cane sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and mix until combined.

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