Vegan Dark Chocolate Orange Short Bread

I love shortbread!  It is so simple to make yet so delicious and has such a satisfying rich texture!  I was recently craving some, so I decided to make some Vegan Dark Chocolate Orange Short Bread since we are in citrus season!  There is nothing like aromatic citrus in baked goods this time of year, and orange and chocolate pair so well together.  I always loved those chocolates shaped like oranges growing up!

For the butter in this short bread I used Earth balance vegan butter, because it is what I usually have on hand but you can use another brand if you prefer.  I used whole wheat pastry flour for the dough, because it is what I prefer, but you could also use regular AP flour instead if it is what you have on hand or even a gluten free all purpose flour like Bob's Red Mill gluten free all purpose baking flour (which I have used before and I know works well) for a gluten free version.

I included plenty of orange zest, and some orange juice in this as well as orange extract to give it plenty of orange flavor, and I added a hint of vanilla because I like to add it to pretty much all of my baked goods.  These have both cocoa powder and chocolate chips in them to make them extra chocolaty as well.  The dough was good, I couldn't wait to try the finished product!  It smelled amazing while baking!

This turned out so delicious!  It was buttery melt in your mouth delicious, packed with dark chocolate and orange flavor!  It is so good with a cup of coffee!  My husband Eric loved it as well, and kept asking for more once he had one.  If you are a fan of chocolate and orange, definitely give this Vegan Dark Chocolate Orange Short Bread a try!

Vegan Dark Chocolate Orange Short Bread

Makes 16 pieces

Ingredients:

• 1 cup or 2 sticks Earth Balance or other vegan butter, softened
• 1/2 tsp sea salt
• 1 cup granulated sugar
• 2 Tbsp orange zest
• 2 Tbsp orange juice
• 1/3 cup unsweetened cacao powder
• 1 tsp pure vanilla extract
• 1 tsp orange extract
• 1/2 tsp baking powder
• 1 3/4 cups whole wheat pastry flour
• 1/2 cup vegan dark chocolate chunks or chips
• granulated sugar for sprinkling

Instructions:

1. Preheat the oven to 350F degrees.
2. In a large bowl, mix together the butter, sea salt, sugar, and orange juice and zest until the butter and sugar are well incorporated.
3. Mix in the cacao powder, vanilla, orange extract and baking powder until well incorporated.
4. Mix in the flour until the dough is uniform in color.
5. Mix in the chocolate chips
6. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
7. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times. Sprinkle with granulated sugar.
8. Place in the oven and bake for 30 minutes until set.
9. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
10. Let cool completely in the pan.
11. When the shortbread is cool remove from pan.
12. Enjoy!

Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.