Jam Shortbread Cookies with Chocolate Shell

Ingredients

For the shortbread cookie:

• 3/4 cup almond flour

• 1/2 cup brown rice flour

• 1/4 cup pure maple syrup (can sub other sticky sweetener of choice)

• 1/2 cup coconut milk from the can (can be either lite or full-fat)

• 1 tsp baking powder

• 1 tsp vanilla

• pinch of salt

For the jam:

I made both a raspberry and orange/clementine/mandarin flavor. For the raspberry jam recipe you can follow this recipe here. Feel free to use store bought jam to speed up the process, just look for one that lists the fruit as the first ingredient. Otherwise, if you want to make the mandarin jam you can follow the steps below.

• 4 medium sized mandarins

• 2 tbsp coconut or other granulated sugar

For the chocolate shell:

• 1/2 cup dairy free dark chocolate

• 1 tsp coconut oil

OR make this refined sugar free chocolate glaze

Method:

1. Preheat the oven to 325F.

2. In a mixing bowl quickly mix the dry ingredients for the shortbread cookies.

3. Add in the wet ingredients and transfer to a piping bag. You can also just spoon the mixture onto the baking tray, but I like how precise you can be with the piping bag.

4. Pipe 12 good size circles onto a parchment or silicone pad lined cookie sheet. Gently press down each cookie to form a disc. Pop into the oven for about 25 minutes until lightly golden brown.

5. Meanwhile, to prepare your jam peel all of you mandarins and chop them in half to check for seeds. Remove any seeds and toss into a blender. Blend together until completely smooth- no chunks remaining.

6. Pour your now juice into a saucepan. Stir in the sugar and turn the heat to medium high. Bring to a boil, keeping a close eye to ensure it doesn't bubble over. After a few minutes of boiling, bring down to a simmer. Allow to simmer for about 30-40 minutes until nice and thick, stirring occasionally. When it is thick enough, remove from the heat and transfer to a separate bowl so that it can cool.

7. When both your cookies and jam have cooled to room temp, spoon a dollop on top of each cookie. Spread it out, but leave a rim all around that is not covered in jam. Pop into the freezer to set up while you melt your chocolate.

8. In a double-boiler, combine chocolate and coconut oil and melt down.

9. Once your chocolate is completely melted, take your cookies out of the freezer and dip the top ( side with the jam) so that the whole top half is covered. Repeat on all the cookies. I sprinkled some orange peel and freeze dried raspberries on top, but that is totally optional.

10. Place back in the freezer for a few minutes to let the chocolate set up. Store these in the fridge for up to a week or at room temperature (however, you won't get that crisp chocolate shell at room temp). Enjoy :)