Double Chocolate Mocha Biscotti |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven't seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you're already halfway there. Here's the full recipe and post: /double-chocolate-mocha-biscotti/ Ingredients:
2 1/4 cups blanched almond flour |
1/4 cup cocoa powder |
2 tablespoons arrowroot |
1 tablespoon organic decaf coffee, espresso grind |
1/4 teaspoon celtic sea salt |
1/2 teaspoon baking soda |
1/2 cup agave nectar |
1/2 cup dark chocolate, 73 |
Directions:
1. In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
2. Pulse until ingredients are well combined.
3. Pulse in agave nectar until the dough forms a ball.
4. Remove dough from food processor and work in dark chocolate with your hands.
5. Form dough into 2 logs on a parchment lined baking sheet.
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife.
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
9. Remove from oven and allow to cool, set, and become crispy.
10. Serve.
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