In my family, it's always been my dad that has the sweet tooth. That man will happily eat a danish pastry for breakfast, some biscuits with his lunch, and a slice of cake for dessert! Safe to say there is a long list of treats that I'm hoping to veganize for him, and I thought I'd start out with his classic weekend favorite: biscotti.
I have a distinct image in my head of my dad sitting at the table, happily dunking biscotti in coffee as he chats away with my mom on a Saturday morning. It was with that visual in mind that I made this recipe.
The two types of chocolate create a subtly sweet flavor and the almonds give an added texture to each bite of crunchy biscotti, making these Vegan Chocolate & Almond Biscotti a perfect partner for a hot cup of coffee or tea, or even a glass of cold plant milk!
YIELDS
12 biscotti
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups All-purpose flour
- 3/4 cups Coconut sugar (can substitute with other sugars)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Vegan semi-sweet chocolate chips
- 2 tablespoons Ground flaxseed
- 1 tablespoon Chia seeds
- 1/2 cup Water
- 1/2 cup Almond milk (or your choice of plant milk)
- 1 teaspoon Vanilla extract
- 1 bar Dark chocolate (or approximately 3/4 cup dark chocolate chips)
- 1/3 cup Sliced almonds
Directions
1.) Preheat the oven 350°F.
2.) In a small bowl, mix together the ground flaxseed, chia seeds, and 1/2 cup of water; this will act as your binder in place of eggs in a typical biscotti recipe. Set aside to thicken.
3.) In a large mixing bowl, combine the flour, coconut sugar, baking powder, salt, and chocolate chips. Create a small well in the center to add the wet ingredients.
4.) Add the flax-chia-water mixture, vanilla extract, and almond milk. Mix until completely combined and mixture forms into a large ball of dough. It will hold together but still be somewhat sticky.
5.) On a lightly floured surface, and with flour-dusted hands, shape the dough into a large rectangle (or two small rectangles if you'd rather not work with one big piece of dough) about 3/4 of an inch thick. Transfer to a parchment-lined or greased baking sheet.
6.) Bake for 25-30 minutes until lightly golden brown. Remove from oven and allow to cool enough to handle. Decrease the oven temperature to 300°F.
7.) Slice the rectangles into 12 biscotti and place back onto the baking sheet. Bake for an additional 10-15 minutes until a rich golden brown and the biscotti are completely crisp.
8.) Remove from oven and place on wire rack to cool.
9.) Once the biscotti are cool enough to work with, melt the dark chocolate and evenly coat the bottoms of each biscotti. The two easiest methods for this are pouring the chocolate in a shallow dish and dipping the biscotti bottoms in, or holding the biscotti over the bowl of melted chocolate and using a spoon to coat the bottoms.
10.) Before the chocolate has completely set, sprinkle sliced almonds onto the chocolate. Allow the chocolate to cool and then enjoy!
Also by Aubrey: Spiced Appled and Cranberry Vegan Muffins
Related: Vegan Chocolate Cherry Biscotti
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Photos: Aubrey Pacheco
