If there's anything better than cozying up with a cup of coffee first thing in the morning, then it's cozying up with a cup of coffee and a delicious pastry or treat. And what better treat to pair with your morning coffee than Biscotti? This Easy Double Chocolate Biscotti is not only the perfect pairing for a cup of coffee, but it also happens to be gluten-free, dairy-free, and refined sugar free! I love making a big batch of this biscotti, so I always have one on-hand in the mornings!
Ingredients
For the Biscotti:
- 1 Cup Almond Flour
- ⅓ Cup + 3 Tablespoons Oat Flour
- ¼ Cup Unsweetened Dark Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Sea Salt
- 1 Egg
- ½ Cup Coconut Sugar
- 3 Tablespoons Almond Milk or milk of choice
- ¼ Cup Coconut Oil melted; can also substitute butter if not dairy-free
- 2 Teaspoons Vanilla Extract
- ¾ Cup Dark Chocolate Chips
For the Coating:
- ¾ Cups Dairy-Free Dark Chocolate Chips
- ¼ Cups White Chocolate Chips
- 1 Teaspoon Coconut Oil
Instructions
- Add the almond flour, oat flour, cocoa powder, baking powder, and sea salt to a medium bowl and whisk until fully combined.
- Next, in a separate bowl, whisk together the egg, coconut sugar, milk, coconut oil, and vanilla extract until it's nice and smooth.
- Add your wet ingredient mixture to your bowl with the dry ingredients, and mix until they're fully combined. Then, fold in the chocolate chips
- Once the mixture is fully combined, cover the bowl and place it in the freezer for 20 minutes, until it firms up.
- While the mixture is freezing, preheat your oven to 350 F and line a baking sheet with parchment paper.
- Once the mixture has finished freezing, it should form a dough. Place the dough directly onto the parchment-lined baking sheet.
- Grease your hands lightly with oil (this will make it MUCH easier to work with the dough!) and then, press the dough into a, 11x3 or 4-inch rectangle. It should be approximately 1/2 inch thick.
- Bake the dough for 20 minutes, until the edges are just slightly golden. Once done, remove them from the oven (being sure to keep the oven on) and allow them to cool for 10 minutes.
- Once the dough is cool, use a sharp knife to carefully slice the dough, on a slight angle, into 1/2 inch thick biscotti slices. You should end up with 10-11 slices.
- Then, turn each biscotti cut-side up and return them to the oven for 8 minutes. Once they're done, flip them over and bake them on the other side for an additional 8 minutes, until they're crisp and golden.
- Remove them from the oven and let them cool for 5 minutes. The biscotti will continue to cook as they cool, so be careful not to over-bake!
- Once 5 minutes are up, transfer them to a wire cooling rack and let them cool completely.
- Finally, once the biscotti are cool, prepare the chocolate coating by adding the rest of your dark chocolate chips and coconut oil to a small bowl. Melt them together, in the microwave, in 2, 30-second increments. You can also do this on the stove, using the double-boiler method.
- Once your chocolate is smooth, dip each biscotti halfway into the chocolate and return them to the parchment lined baking sheet.
- Repeat these steps with the white chocolate chips, but instead of dipping, use a spoon to drizzle the white chocolate over the biscotti.
- Return the biscotti to the refrigerator for 20 minutes. to allow the chocolate to set. Once done, serve and enjoy!
Calories: 319kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 206mg | Potassium: 140mg | Fiber: 3g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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