As fun as seven days of salad were – – I’m ready for something different! What better way to dive back in than to share something crunchy, chocolatey and slightly sweet to go along with one’s afternoon tea or coffee? Without further ado:
Coffee-cacao biscotti! Be sure to check out my Chocolate Biscotti with Chocolate Chips & Goji Berries, too!
Oil-free Coffee-Cacao Biscotti
- Yield: 1 1x
Description
These not-too-sweet, crunchy biscotti are tailor-made for an afternoon coffee or tea break.
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. powdered stevia
- 1/3 cup coconut or maple sugar
- 1 Tbsp. freshly ground coffee beans
- 2 Tbsp. flaxseed meal
- 3/4 cup freshly-brewed coffee
- 1/4 cup non-dairy milk
- 1 1/2 tsp. vanilla extract
- 1/3 cup cacao nibs (or use vegan semi-sweet chocolate chips)
Instructions
- Preheat oven to 350-degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, ground coffee, salt and powdered stevia.
- In a small bowl, whisk together the coconut/maple sugar, coffee, non-dairy milk, vanilla extract and flaxseed meal. Set aside to thicken slightly.
- Pour the coffee mixture into the flour mixture and stir well. Fold in the cacao nibs.
- Pat the batter into an approximately 6-inch x 10-inch rectangle. Bake for 35 minutes, remove from oven and let sit on a wire rack for 20 minutes. Cut into 1/2″ thick slices and place, cut side down, back onto the baking sheet.
- Reduce oven temperature to 325-degrees F. Bake biscotti for 10 minutes, then turn them over and bake the other side for an additional 10 minutes. Cookies should feel firm with a slightly soft center. They will crisp as they cool.
- Remove biscotti from pan and let cool completely on a wire rack. Drizzle, dip or brush with melted vegan chocolate, if desired. (Calorie count will go up…just saying.)
Nutrition
- Serving Size: 14
- Calories: 115
- Sugar: 5
- Sodium: 92
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 2
- Cholesterol: 0
It has been a long time since I’ve made biscotti, but I have 1/2 a bag of pistachios in my pantry just yearning to be used in these! So lovely!
I hadn’t made them in ages either – not sure why – guess the whims of baking. Somehow I don’t feel too guilty eating biscotti as compared to cookies. Oh – hey! I made your Grandma’s Minestrone for Sunday dinner – so GOOD! Love the seitan meatballs. The soup was so pretty and so healthy-looking, wanted to dive right in while it was cooking!
Hahah you certainly earned the right for a treat, those were an amazing collection of salads you just posted. These look perfect for dipping!. I love chocolate dipied biscotti because when you dip it some of the chocolate gets in your coffee- just divine! 🙂
I know, right? You get the melty chocolate and then the biscotti gets a little soft. Oh – wait – must not get your thoughts straying from your clean eating ;-)!!
So cruel! 😉
I love biscotti! How did you keep yours crisp? I’ve only made it once, and it was delicious, but I couldn’t keep it crisp. By the next morning, it was soft, and by the end of the second day, it was icky. I don’t have a giant glass container to keep biscotti in, so any other ideas if that was your initial response? LOL
That’s happened to me with other stuff that’s supposed to stay crisp. I just bake the s**t out of it, honestly!
This is totally gorgeous! ♥
They look like pure decadence! I am a dunker and these are a MUST!
So amazing! Chocolate and pistachio – ridiculous! I honestly don’t know how you do it. You amaze me! 🙂
The feeling is mutual, Shira!
Oooh, I have all these ingredients (except pistachios, I can’t keep them in the house for reasons of cramming them into my mouth)…excited!
🙂 For me, it’s roasted peanuts. Not safe to have those too close.
Lovely! You always have such decadent-looking baked goods!
Can you tell what my weakness is??
Divine Biscotti – they look SO good. Beautifully dipped in dark chocolate. It really takes willpower not to rush out in the kitchen and start making biscotti 🙂
I made your salad “Fruit with basil/lime dressing” – and it was so tasty I made it 2 days in a row!!
You know, I’ve never had biscotti pregan or otherwise so I may have to try this soon. It looks yummy! Do you know what country biscotti originates from? It’s Italian right? I only ask b/c we r having an Italian themed potluck soon and I am considering what to make/bring.
Italian, I believe. I avoided biscotti for a long time cuz I’d only seen it in cafes looking very sad, dry and scraggly in glass jars. But it really is very good and you can put all kinds of good things in them. Italian potluck sounds fun!
Coffee-cacao-pistachio biscotti?!?! Is that even real?! Maybe I am miss your salad-week a bit less now!!! This is fantastic! You’ve earned it!
You’re sweet :-)!
Uuummmm, YES PLEASE!! I’ll have mine with a soy latte, please. 🙂
Exactly right!! Gotta have the latte :-)!
Coffee chocolte and pistachios? Pinch me I must be dreaming 😀
Cheers
Choc Chip Uru
I haven’t made biscotti in ages (2 years, at least). I certainly need to start making it again. It’s one of my favorite things to enjoy with my morning cup of coffee. Or anytime, really 🙂 And I love the combination of coffee, chocolate AND pistachios – delicious!
Thank you!! And thanks for visiting and commenting – really appreciate it!
MMM,…your biscotti look so delectable & flavourfull too! 🙂
Mmmm! Yet another post of yours I’ve added to the “Blog posts to make” folder in my bookmarks…The Husband will love them!
Pingback: Easy Oil-free Lemon Hummus. Vegan, Gluten-free.