Sophie says...

I love something sweet in the afternoons with a coffee or cup of tea. This shortbread definitely hits the spot! It is gluten free, dairy free and low in sugar. All made using natural ingredients and is the perfect vegan treat. You can also make it with peanut butter or any other nut you prefer. You can also swap coconut sugar for maple syrup or any other sweetener of choice. Once you have made these once they will definitely become a household staple. Enjoy! 

Almond Butter Fudge Shortbread

(VE) (GF) (V) (DF)

Serves 8


½ cup coconut flour

½ cup ground almonds

1/3 cup coconut oil melted

3 Tbsp of coconut Sugar


Almond butter fudge filling 


½ cup of almond butter

½ cup of coconut oil

1 tsp of almond extract

3 tbsp of coconut sugar

Pinch of sea salt 


Chocolate Swirl 


170g of 70% dark chocolate

1 tsp of coconut oil 

Pinch of sea salt


  1. First combine the coconut flour, the ground almonds, coconut sugar and coconut oil in a mixing bowl. Use your fingertips to bring the mix together and create a crumb like texture. Place into a greaseproof papered loaf tin and press down with the back of a spoon until it is packed down. Place the shortbread into a 180 degree heated oven for 15 minutes until slightly golden.

  2. Place all of the almond butter fudge filling into a non-stick pan and heat through on a medium-low heat. Whisk the filling until it thickens. 

  3. Once the shortbread has cooked, remove from the oven and top with almond butter filling. Place into the freezer for minimum 1 hour. 

  4. Once the base and fudge layer have been in the freezer for an hour, heat the dark chocolate, coconut oil and salt in a non-stick pan on a low heat. 

  5. Once the chocolate has melted, drizzle it on top of the almond butter, using a knife you can swirl the chocolate for a patterned design. 

  6. Place back in the freezer for another hour. Remove slice and enjoy! Keep it in an air tight container for 7 days in the fridge.