Pesach is a time when we are offered a variety of delicious desserts—from chocolates to coconut macaroons to jelly rolls. We all love to have some carbs at the end of a meal—even the afikomen is delicious! In my quest to enjoy some sweets while lowering my carb intake, I have developed Susie’s Stevia Sweets. Perfect for a Seder meal or with a cup of tea or coffee anytime, I present my chocolate raspberry shortbread recipe. Enjoy!

In a large bowl mix:

• 3 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Make a well in the center and add:

• 1/2 cup light oil
• 1/3 cup OJ
• 1 egg
• 2 teaspoons stevia liquid extract
• 1 teaspoon vanilla

Mix into a dough. Preheat oven to 350.

Place parchment paper on a cookie/baking sheet.

Measure and draw an 8”x12” rectangle.

With a soft spatula, press the dough into the outline.

Bake for 20 minutes until edges are slightly browned.

Let cool.

Spread 4 tablespoons raspberry jam, covering the entire rectangle.

Pour 1/2-3/4 cup dark chocolate chips into a measuring cup.

Add 1 tablespoon of light oil and heat in microwave for 30-60 seconds until melted and glossy.  Stir with a tablespoon and drizzle the chocolate all over the rectangle—this is the fun part!

Let it cool at room temperature or in the fridge until chocolate hardens.

Then cut into 24 squares. Store in a container separating levels of cookies with pieces of cut parchment paper.

Please contact Susie at [email protected] with comments or questions.

By Susie Mendelsohn