I absolutely love chocolate orange, and I wanted to create something really satisfying that would give me that chocolate orange fix. The shops are full of Terry’s chocolate oranges for Christmas, and orange hot chocolates, and I needed something I could have. I recently bought The Protein Works Jaffa Cake protein powder which inspired me, although I didn’t actually end up using it in this recipe! I also love Starbucks chocolate chunk shortbread, not that I have had on in a very long time!

Ingredients

• 20g Gluten free oats (normal oats would be fine too)
• 20g Pea protein powder
• 35g Coconut flour
• 2 tbsp Coconut sugar
• 2 tbsp Madagascan vanilla
• 80g Ground almonds
• 90g Almond butter
• 3 tbsp Agave nectar
• 1 tbsp Coconut oil
• Zest of 1 Orange
• 50g Lindt Dark Orange Chocolate

Method

1. Pre-heat your oven to 180 degrees/gas mark 4, and line a baking tray with baking parchment.
2. Use a blender or I use my nutribullet to grind your oats down to a fine flour.
3. Keeping your orange zest and chocolate behind, weigh out all your ingredients into a bowl and combine until they form a crumbly dough. You may need to add a drop of water or almond milk just to help combine but the texture will be quite crumbly.
4. Finally grate in the zest of an orange, and break up your 50g of chocolate into quite large chunks and add to the mixture.
5. Form you dough into 12 balls and use your hands to mould into triangles, you want these to be quite a chunky biscuit, and triangles are great for dipping into tea!
6. Bake for 15 minutes, or until golden brown. They will be still a little soft to touch but that is normal let them cool fully outside the oven on their tray as they will continue to cook.
7. ENJOY!

MACROS: (per shortbread) 149calories/Fat 9g/Carbs 11g/Protein 5.6g

MACROS of Starbucks Chocolate chunk shortbread to compare: (baring in mind theirs is probably about twice the size of mine, in the interest of fairness!) 497calories/Fat 28.9g/ Carbs 51.4g/Protein 5.9g