Chocolate-Dipped Lemon & Cranberry Shortbread

Simple vegan and gluten-free shortbread that are light, buttery and simply irresistible!

1/4 C Coconut sugar
1/3 C Potato starch OR Tapioca flour
1/2 C Coconut oil, softened but not fully melted
2 Tbsp Coconut nectar
1 tsp Vanilla extract
Zest of 1 large lemon
1 C All-purpose gluten-free flour
1/8 tsp Salt
1/3 C Dried cranberries
80g/3oz Dark chocolate, chopped OR 1/2 C Non-dairy chocolate chips
1 tsp Coconut oil

View the full recipe at Coconut and Berries →