Low Iodine Vegan Chocolate Dipped Shortbread
Total time1 hr 8 min
Prep time20 min
Cook time18 min
5.0(10)
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Learn more →Ingredients
24 servings
For the shortbread
- 1 cup (2 sticks) vegan butter, softened
- ½ cup organic cane sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 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)
Can be omittedflaky sea salt
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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