Description
Make rich, vegan biscotti with coconut milk, hazelnuts, and plenty of dark chocolate. Your morning coffee just got the best sidekick ever.
Ingredients
Scale
- 2½ cups white/whole wheat flour
- 1 tsp baking powder
- 1/8 tsp salt
- ¾ cup coconut milk coffee beverage, lukewarm
- 3 tsp instant coffee (you can add more for a more intense coffee flavor)
- 3 tbsp ground flax seeds
- 4 tbsp coconut oil, at room temperature
- ¼ cup sugar
- 1 tap natural vanilla extract
- ¼ cup hazelnuts, chopped
For dipping:
- 1 cup vegan chocolate chips
- 1½ tbsp coconut oil
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper
- Combine flour, baking powder and salt in a medium bowl
- Combine coconut coffee beverage, instant coffe and flax seeds in a small bowl and set aside
- Using an electric mixer, cream together coconut oil and sugar for 2-3 minutes. Slowly pour flax mixture and vanilla and mix for one more minute
- Reduce speed to low and slowly add flour mixture. Mix until just combined. Fold in chopped hazelnuts using a wooden spoon or your hands
- Turn the dough into a clean, lightly floured surface. Using your hands, form a 9 inch long by 4 inch wide log. Transfer it to the lined baking sheet and bake at 350F for 32-35 minutes
- Remove the log from the oven and reduce temperature to 300F
- Once the log has cooled, cut it into approximately 24 slices. Arrange them over the lined baking sheet and return to the 300F oven for 35 more minutes
- Once the biscotti have cooled completely, they are ready to be dipped in chocolate. Melt chocolate chips over on a double boiler or in the microwave ( at 20 second intervals, stirring often). Stir in coconut oil until well combined. Dip each biscotti half way in chocolate a couple of times, carefully shaking the excess. Place them on a try lined with parchment, and refrigerate until the chocolate hardens
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Baking