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Vegan shortbread with chocolate vegan ganache
This vegan shortbread with chocolate vegan ganache is a rich and decadent dessert. The vegan ganache layer is thick and creamy, for total chocoholics.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 servings
Ingredients
Vegan shortbread crust layer:
- 1 cup unbleached white flour
- 1 cup oats
- ½ cup granulated sugar cane sugar, coconut sugar, white sugar
- 8 oz vegan butter =1 cup butter/225 grams
- 1/2 tsp sea salt
Chocolate vegan ganache layer:
- ½ cup milk of choice
- 1 lb chocolate chips ~ 2 2/3 cups
- 4 ounces coconut oil ~1/2 cup oil/115 grams
Instructions
Shortbread crust:
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Pre-heat oven to 350 degrees F. In food processor (or with fork or pastry cutter), mix flour, oats and ½ c sugar. Cut in 8 oz vegan butter until crumbly. Press mixture firmly into 9x13” pan lined with parchment. Bake for ~20-25 minutes or until light golden. Put aside and work on chocolate layer.
Vegan ganache:
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In a microwave or in a metal bowl over a pot of simmering water (my preferred way), melt the chocolate chips with the coconut oil, stirring frequently. Stir in the ½ cup milk until smooth. Pour this luscious chocolate ganache all over the shortbread crust and spread with a knife or the back of a spoon. Chill for 1-2 hours or until set.
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Cut into 12 large square bars, and then cut each bar in half to make 24 triangles. These vegan shortbread bars are very rich!!