Naturally Sweetened Chocolate Raspberry Shortbread Cookies

What’s your love language? When I was in grade school, my love language was in the form of dropping chocolates into the shoe-box turned handcrafted Valentine’s day box of my peers. Although I still have fond memories and (strong) desires to share chocolate, my preferred love language has slowly evolved.

My love language of choice may still not involve words, but it certainly involves showing others that I support their well-being through food that supports their health. Even if that’s just in a small sweet treat, like these Naturally Sweetened Chocolate Raspberry Shortbread Cookies. The base is made from coconut flour, making them naturally gluten-free, easy on the blood sugar, and so darn yum. Share these with your loved ones….or simply yourself!

Naturally Sweetened Chocolate Raspberry Shortbread Cookies

(Make 6 servings, gluten-free, dairy-free, refined sugar free, vegan, plant-based)


Chocolate Covered Raspberry Shortbread Cookies (makes 6)⁣
Shortbread Layer:⁣
1/4 cup coconut flour⁣
1/4 tsp baking powder⁣
1/2 tsp arrowroot starch (sub cornstarch)⁣
pinch of salt⁣
1 Tbsp maple syrup⁣
1 egg ⁣
1/4 tsp vanilla extract⁣

Raspberry Filling:⁣
1/2 cup frozen (or fresh) raspberries⁣
4 medjool dates⁣

Chocolate Covering:⁣
1/3 cup coconut oil⁣
5 Tbsp cocoa powder⁣
3 Tbsp maple syrup⁣
1/4 tsp salt⁣
1 tsp arrowroot starch (sub cornstarch)


Preheat oven to 350F and line 6 muffin cups with paper liners. Mix all the shortbread ingredients together and divide evenly amongst the 6 cups. Press firmly down on the dough to make a flat base layer in each cup. Bake for 15-20 min until edges are golden.⁣

Next, soak the dates in a bowl of hot water for 5 minutes. Then remove the pit of each date and mash the dates into a paste using a fork against a flat surface. Add the raspberries to a small pot and heat on low heat, let simmer until a jam consistency forms and most of the water is cooked off. Mix the dates into the raspberry mixture and combine well. Place a dollop of the raspberry mixture on top of each shortbread layer and flatten slightly. Make sure to leave some room around the edges so the chocolate can encase the filling.

Lastly, melt all the chocolate ingredients in a saucepan on low heat, then pour evenly over each of the 6 cups. Freeze for at least 1-2 hours. Then, dig in! Best kept frozen or refrigerated.