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!
- 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
- Pre-heat your oven to 180 degrees/gas mark 4, and line a baking tray with baking parchment.
- Use a blender or I use my nutribullet to grind your oats down to a fine flour.
- 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.
- Finally grate in the zest of an orange, and break up your 50g of chocolate into quite large chunks and add to the mixture.
- 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!
- 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.
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