One last chocolate recipe! After this there is no more for a little while, okay? I know I’m not helping you keep that New Years Resolution to lose a few pounds..
I’ve been back on a baking kick lately, and decided to dive into a biscotti recipe. Almond Chocolate Biscotti, in fact. I love biscotti. It’s dry and crumbly kind of like a scone, but a smaller serving and dunks perfectly in tea or coffee! And a nice little crunch if you choose not to dunk. Plus, who doesn’t like a little chocolate with their coffee & tea? Nevermind that these are paleo, gluten free, vegan, and have no refined sugars! What is your favorite flavor of biscotti?
Paleo & Vegan Almond Chocolate Biscotti
Author: Meg Staples
Prep time:
Cook time:
Total time:
Serves: 6 biscotti
Ingredients
- ¾ cup almond flour
- ⅓ cup coconut flour
- ¼ cup raw cacao
- ¼ cup honey
- ¼ cup coconut oil, melted
- ¼ cup enjoy life chocolate chips (plus more to sprinkle on top, if desired)
- ¼ cup raw almond slivers (plus more to sprinkle on top, if desired)
- ¼ teaspoon baking soda
- pinch of sea salt
Instructions
- Preheat the oven to 350 degrees
- Mix all ingredients together (except chocolate chips & almond slivers)
- Add chocolate chips & almond slivers (if desired)
- Roll into a square, brick shape
- Sprinkle extra chocolate chips & almond slivers on top of the biscotti brick if desired
- Bake in the oven for 15-18 minutes or until sides and bottom begin to brown
- Remove from the oven and allow to cool for one hour
- Preheat the oven to 325 degrees
- Slice biscotti (I got 6 thicker slices out of my log)
- Bake in the oven for 10-15 minutes or until biscotti begin to come hard and crunchy
- Remove from oven and allow to cool
- Enjoy biscotti with coffee or tea
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