Paleo “Chocolate” Dipped Valentine’s Day Shortbread Cookies

Ah, Valentine’s Day. The day of LOVE. The day filled with all things pink, red, sweet, and of course…chocolate. It only makes sense that the day of love is partnered with chocolate. Because I mean, who doesn’t love chocolate? Deep, rich, smooth, luxurious, sweet chocolate. Seems to me like love and chocolate are synonymous!

I remember when my sister and I were kids, back before boys and romance were even given a second thought, and my mom would give us little gifts for Valentine’s Day. Those gifts typically were some sweet treat and naturally a cute stuffed animal, or Beanie Baby, to add to my ever growing stuffed animal addiction.

This Valentine’s Day, I decided to celebrate by using one of my favorite recipes to make Paleo “Chocolate” Dipped Heart Shaped Shortbread Cookies/ Tea Biscuits! The recipe: SO easy and SO delicious.

The recipe made 24 little heart shaped cookies, and I could have easily eaten all of them. So, I had to give some away so I wouldn’t. They make the perfect little gift for a friend, enemy, sibling, stranger, parent, grandparent, boyfriend/girlfriend, husband/ wife, literally anyone. Why?! Reason number one: they are so darn tasty. Reason number two: they are adorable. Reason number three: they are grain free, nut free, and refined sugar free! So, there ya go! Perfect little treat for your loved one. Bite sized, chocolate dipped goodness. Valentine’s Day done right.

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Ingredients for cookies:

  • 1 stick of room temp grass-fed butter
  • 1/2 a cup of coconut flour
  • 1/4 a cup of arrowroot starch
  • 5 Tbs of pure maple syrup
  • 2 tsp of vanilla extract
  • 1/2 a tsp of cinnamon
  • a dash of salt (about an 1/8 tsp probably)

Directions:

  1. Oven. Preheat. 350 F.
  2. All ingredients: in a food processor. Yep, everything. (Or a large bowl if you’re doin’ it old school.)
  3. Pulse til  it’s all mixed up. (Or if your doing it old school, use a fork, or a pastry cutter, to get all the ingredients combined.)
  4. Take the dough out of the food processor (or bowl). Form it into a ball.
  5. Place it onto some parchment paper (or sprinkle some coconut flour on a board). Sprinkle the dough ball with coconut flour. Roll out the dough ball. Til’ about 1/8 to about 1/4 of an inch thickness. About. Don’t get too technical.
  6. Get whatever cookie cutter/ shape you are wanting to use. (I used little hearts, but you can seriously use whatever shape.) Coconut flour on your cookie cutter. Cut out your shapes. (Amount of cookies will depend on the shape and size of your cookie cutter.)
  7. Place your cut out cookies on a prepared (buttered up) baking sheet. Give them a little space. Bout an inch. They don’t spread, so no worries.
  8. Stick the sheet pan in the oven to bake for just 15 minutes! But, watch them. If you are using a smaller shape, they may turn golden brown quicker and be done sooner. So, just watch them.
  9. When they are done, take them out and let them cool on the sheet pan for a little bit.
  10. Then after they’ve cooled for a bit, you can move them to cool all the way on a cooling rack while you make the chocolate to dip them in!

Ingredients for “Chocolate”:

  • Coconut Oil
  • Cacao Powder
  • Pure Maple Syrup

Directions:

  1. I have no measurements for the chocolate. I went off of taste. Couple tablespoons of coconut oil, couple tablespoons of cacao, couple tablespoons of maple syrup in a microwave safe bowl. Nuke it in the microwave for 10ish seconds, or warm it up in a pan on the stove, until you can stir it all up and get it all combined. Just taste as you go. Believe in yourself. If it tastes more like maple syrup, and a little more cacao until it tastes like chocolate.

*If you want to just melt up semi sweet chocolate chips, that would totally work too. (I recommend Enjoy Life chocolate chips if you’re gonna do that.)

Directions to dip your cookies:

  1. You will get messy.
  2. Chill a couple plates in the freezer.
  3. Dip, or drizzle, your cookies in however you like. Vertical, horizontal, diagonal, drizzle with a spoon, zebra stripes, full chocolate coating, whatever you like. Have fun with it.
  4. Place your cookies after you dip, or drizzle, them on the chilled plates. Stick them back in the freezer to let the chocolate harden up for a little bit.
  5. EAT them. Well, I guess you should share some of them since they are so darn good, and it is Valentine’s Day after all.
  6. To store, if you don’t devour them all, cover the plates in plastic wrap, and stick them in the fridge. If you don’t keep them refrigerated, the chocolate will melt.

The best way to eat them: With tea, or coffee. With someone you love. And sooner rather than later.

You can also partner them up with some rich, dark chocolate ice cream, as you see pictured here! I mean, why not? The more chocolate the better, right? The ice cream I used is Billy Goat Ice Cream Company’s Dark Chocolate flavor. Rich, sweet, creamy, chocolate ice cream paired with little, heart shaped, shortbread cookies. Sure to “melt some hearts” this Valentine’s Day!

The ice cream, again, no, it’s not Paleo. But, it is made with real, organic, local ingredients. Treat yourself. And, treat yourself right. It is Valentine’s Day after all!

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Have a wonderful Valentine’s Day, loves! I hope it is a day full of all things lovely, rosey, and chocolatey!

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