Candida Diet Friendly Vegan Chocolate Dipped Shortbread

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Candida Diet Friendly Vegan Chocolate Dipped Shortbread

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the shortbread

1 cup (2 sticks) vegan butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
½ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt

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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!