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.
- Yields: about 14 biscotti
- Difficulty: Easy
- Total: 45-50
- Active: 10-15
Ingredients (8)
- 2 ¼ cups blanched almond flour
- ¼ cup cocoa powder
- 2 tablespoons arrowroot powder
- 1 tablespoon organic decaf coffee, espresso grind
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup agave nectar
- ½ cup dark chocolate 73%
Instructions
- In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar until the dough forms a ball
- Remove dough from food processor and work in dark chocolate with your hands
- Form dough into 2 logs on a parchment lined baking sheet
- Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- Serve