Ingredients
-
2 1/4
-
1/4
-
2
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Double Chocolate Mocha Biscotti, 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: elanaspantry com/double-chocolate-mocha-biscotti/, Have made these many times–can no longer live without them!, I made these because my DH wanted something gluten free I loved these He took a bunch of them to work today as well They are different and oh so chocolatey
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Steps
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1
Done
|
In a Food Processor, Combine Almond Flour, Cocoa Powder, Arrowroot Powder, Ground Coffee, Salt and Baking Soda. |
|
2
Done
|
Pulse Until Ingredients Are Well Combined. |
|
3
Done
|
Pulse in Agave Nectar Until the Dough Forms a Ball. |
|
4
Done
|
Remove Dough from Food Processor and Work in Dark Chocolate With Your Hands. |
|
5
Done
|
Form Dough Into 2 Logs on a Parchment Lined Baking Sheet. |
|
6
Done
|
Bake at 350 For 15 Minutes, Then Remove from Oven and Cool For 1 Hour. |
|
7
Done
|
Cut the Logs Into Inch Slices on the Diagonal With a Very Sharp Knife. |
|
8
Done
|
Spread Slices Out on a Baking Sheet and Bake at 300 For 12-15 Minutes. |
|
9
Done
|
Remove from Oven and Allow to Cool, Set, and Become Crispy. |
|
10
Done
|
Serve. |
