Indulge in the Rich Flavor of Vegan Double Chocolate Mocha Biscotti
Imagine sinking your teeth into a crunchy, chocolatey biscotti that’s not only delicious but also vegan and gluten-free. Sounds like a dream come true? Well, we’ve made it a reality with our easy-to-make recipe that yields 14 perfect biscotti.
The Magic of Simplified Baking
What sets our recipe apart is its simplicity. Unlike traditional biscotti recipes that require eggs, ours uses a clever combination of ingredients to achieve the perfect texture. And the best part? You can whip up the dough in just a few minutes using a food processor.
The Essential Ingredients
To make these scrumptious biscotti, you’ll need:
- 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%
From Dough to Delicious Biscotti
To bring these ingredients together, follow these easy steps:
Combine and Pulse
In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt, and baking soda. Pulse until the ingredients are well combined.
Add Sweetness and Form the Dough
Pulse in agave nectar until the dough forms a ball. Remove the dough from the food processor and work in dark chocolate with your hands.
Shape and Bake
Form the dough into 2 logs on a parchment-lined baking sheet. Bake at 350° for 15 minutes, then remove from the oven and cool for 1 hour.
Slice and Crisp
Cut the logs into ½ inch slices on the diagonal with a very sharp knife. Spread the slices out on a baking sheet and bake at 300° for 12-15 minutes. Remove from the oven and allow to cool, set, and become crispy.
Serve and Enjoy
Your vegan double chocolate mocha biscotti are now ready to be devoured. Perfect for dunking in your favorite coffee or tea, these treats are sure to satisfy your sweet tooth.
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