Oh, shortbread. It’s one of those things we don’t see/eat very often, but one bite of that buttery, crumbly goodness and it’s enough to throw all of those healthy habits right out of the window and dig in…hard. Just me?? Inspired by Bulletproof’s Shortbread bars (containing collagen, which is great for skin health, hormonal balance, bones and joints, and digestion) this simple, no-bake recipe is full of healthy goodness and tastes just as good as the real deal. Seriously!
Healthy Shortbread (raw & gluten-free)
Ingredients:
- 1/2 cup raw cashews
- 1/3 cup coconut flour
- 3 tablespoons coconut butter
- 2 tablespoons grass-fed butter
- 4 pitted dates
- 1 scoop collagen peptides (I use Vital Proteins, but this is optional/tasteless)
- 1 teaspoon vanilla extract
- 1 teaspoon pure maple syrup
- dash of sea salt
- filtered water as needed
- coconut oil or parchment paper to coat pan
Slightly melt coconut butter and regular butter until soft or liquid and throw all ingredients together into your food processor. Mix until consistent. You may have to stop to collect mixture a few times. After a minute or two, add water by the teaspoon until mixture starts to slightly stick together into a dough (you should not need much water.) Grease a square or rectangular pan or glass container with coconut oil or cover with parchment paper to prevent sticking. Once dough is mixed and consistent, pour into pan/container. With a spoon (or your fingers!) spread and compact dough until it evenly coats the bottom (thickness doesn’t matter.) Refrigerate at least 2-3 hours. Once solid, use sharp knife or metal spatula to cut into the shape of your choice, remove, and devour.
One Healthy Breakdown: do they call it shortbread because it doesn’t last long?? 😉
