Get ready to have a party in your mouth! These bad boys are heavenly and sinful at the same time. They are definitely rich, so make sure to cut them small (or not)!
3/4 cup nut butter of your choice ( I used equal portions of almond butter and peanut butter)
1/3 cup canola oil (or coconut)
1 cup sucanat (or brown sugar)
1/4 cup (unsweetened) almond milk
2 tsp vanilla extract
1 cup flour ( I used spelt)
1/2 tsp salt
1/2 tsp baking powder
Preheat oven to 350 degrees. Lightly spray a square, metal baking pan. An 8x8 will result in a chewier more brownie like cake and a 9x9 will give you more of a shortbread consistency. You really can't go wrong either way.
Put nut butter in a glass bowl and microwave for 30 seconds, just to warm it up and make it easier to mix. Add the remaining ingredients in and mix until well combined. Keep in mind, this is a drier batter than most brownie recipes. You may find it easiest to use your hands and knead it so it comes together better. Then press the mixture into greased pan. Bake for 20-25 minutes or until firm to the touch and slightly golden brown. Cool completely in the pan.
Heat soy milk in microwave or stovetop, until just before boiling. Pour over chocolate chips. Let it stand for 10 minutes, then whisk to combine. Place chocolate mixture in the fridge for at least 1 hour, or until hardened. Stir the ganache and spread over completely cooled shortbread. Cut into squares and serve!