Cherry & Chocolate Shortbread Treats

Cherry & Chocolate Shortbread Treats
Give in to your sweet tooth with these heart-shaped shortbread treats, featuring a delectable blend of wholesome ingredients and a delicious chocolate base. These guilt-free biscuits boast a nutrient-packed twist, incorporating the goodness of the superfood baobab for an extra boost. They are the perfect wholesome indulgence for any occasion, Valentine's Day in particular. 



  • 1 cup (2 sticks) unsalted butter, softened (or substitute with 1 cup coconut oil for a healthier option)
  • 1/2 cup coconut sugar (or another unrefined sugar of your choice)
  • 2 cups whole wheat flour or almond flour for a gluten-free option
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract

Cherry Fruit Filling:

  • 1 cup fresh or frozen cherries, pitted and chopped
  • 2 Tbsp. maple syrup or honey
  • A pinch of natural red food colouring (such as beet or pomegranate juice)
  • 1/2 tsp. almond extract (optional)

Chocolate Base:


Shortbread Cookies:

  1. In a large bowl, cream together the softened butter (or coconut oil) and coconut sugar until well combined.
  2. Add the vanilla extract and mix until incorporated.
  3. In a separate bowl, whisk together the whole wheat flour or almond flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cherry Fruit Filling:

  1. In a saucepan, combine the chopped cherries, natural colouring and maple syrup or honey.
  2. Cook over medium heat, stirring occasionally until the mixture thickens
  3. Remove from heat and stir in almond extract if using.
  4. Allow the cherry filling to cool completely.

Chocolate Base:

  1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth.
  2. Once melted, stir in the Organic Baobab Powder until well combined.


  1. Preheat your oven to 175°C ( 350°F) and line a baking sheet with parchment paper.
  2. Roll out the chilled shortbread dough on a floured surface to about 1/4-inch thickness.
  3. Cut out heart shapes using a cookie cutter and then use your thumbs to press a heart shape into each biscuit, before then placing them on the prepared baking sheet, ensuring there is space between each one.
  4. Bake for 10-12 minutes or until the edges are lightly golden.
  5. Allow the cookies to cool completely.

Final Steps:

  1. Brush a thin layer of the chocolate and baobab mixture onto the bottom of each heart-shaped biscuit and then let that set. 
  2. Once the chocolate has set, fill the heart-shaped indent you made with a a small amount of the cooled cherry fruit filling.
  3. Optionally, you can drizzle more chocolate over the cherry filling for decoration.