Vegan Peanut Shortbread | Deliciously Ella

These vegan peanut butter shortbread biscuits are from our app and I am obsessed with them. They're dangerously easy to make, so addictive and just heaven all round. Try switching the nuts around, I love them with almond or cashew butter too. Can't wait to hear what you think of them! To find these and over 400 other plant-based recipes, have a look at our app, it's just 0.99p a month and updated almost daily: https://itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8

Makes about 12 vegan peanut shortbread bars
- 200g roasted peanuts, roughly chopped
- 50g plain flour (gluten free or normal)
- 150g oat flour
- 250g smooth peanut butter
- 10 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 200g dark chocolate, optional

Method
Preheat the oven to 180C, fan setting and line a baking sheet with baking parchment.

Place the flour, peanut butter, maple syrup and coconut oil into a food processor and pulse until well mixed. Add the chopped peanuts and pulse to mix through.

Transfer the mixture to the baking tray and firmly press the mix in, making sure it is evenly spread across the tray.

Bake for 10-15 minutes, until golden.

Once baked, remove the peanut butter shortbread from the oven and put the tray into the fridge to cool down for 15-20 minutes before cutting into bars - this helps it finish setting.

If you're adding the dark chocolate on the top, simply melt the dark chocolate over a very low temperature or pot of boiling water. Once melted, drizzle over the top of the shortbread biscuits.

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