The inspiration for these darling little vegan chocolate biscotti came from a Mario Batali recipe calling for 3 eggs, 3 egg yolks and a cup and a half of sugar. Despite these dietary obstacles, I was able to tease out a vegan recipe that for my money tastes spot on to traditional biscotti.
Each cookie comes in under 100 calories (including the optional chocolate drizzle) yet has dense, rich chocolate flavor. “Aqua faba” and sunflower seed butter stand in for the eggs; the goji berries add the perfect tart note to balance the sweetness and the optional slightly bitter drizzle gives these cookies a touch of tea-time indulgence. I use King Arthur’s Bensdorp Dutch-Process cocoa to get that deep chocolate taste.
You might note that I did go a little off my usual base of nut/seed-free and (cane) sugar-free, however. SweetLeaf was kind enough to send me samples of their powdered stevia packets and their SugarLeaf stevia-sugar blend – and purely for research purposes, you understand – I needed to find out how the blend did under stringent testing.
If you’re looking for a way to cut calories, taper off of cane sugar – or – if you have taste issues with stevia, SweetLeaf’s blend might be just right for you. It cuts the calories to one-third of those in sugar and I detected no hint of a bitter stevia taste. The biscotti baked up as you would expect in a “traditional” recipe so I’m sure this would be a fantastic blend for cookies, cakes, and quick breads as well.
- 2 ¼ cups whole wheat pastry flour
- ½ cup Dutch-process cocoa powder
- 1 Tbsp. espresso powder
- 1 tsp. baking powder
- ½ cup stevia-sugar baking blend (such as SweetLeaf SugarLeaf)
- ½ cup unsweetened sunflower seed butter, such as Sunbutter
- 6 Tbsp. aqua faba*
- 3 Tbsp. water
- 1 Tbsp. vanilla extract
- ½ cup goji berries
- ½ cup vegan mini chocolate chips
Optional chocolate drizzle
- 1/3 cup vegan unsweetened chocolate (I used Imlak’esh Cacao Wafers)
- 1/4 cup unsweetened sunflower seed butter
- 1–2 packets SweetLeaf stevia powder
- Preheat the oven to 350-degrees F. Line two baking sheets with parchment or silicone baking sheets.
- In a medium-sized bowl, whisk together the whole wheat pastry flour, cocoa powder (it’s helpful to sift this in as cocoa tends to clump), espresso powder, and baking powder. Set aside.
- In the bowl of a stand mixer, cream the stevia-sugar blend, sunflower seed butter, aqua faba, water, and vanilla extract for 2-3 minutes. With the beater on low speed, add in the flour mixture and process until thoroughly combined. Add the goji berries and chocolate chips and pulse a few times to incorporate.
- Divide the dough into three equal pieces. Roll each into 10-inch x 2-inch logs and flatten slightly. Bake for 20 minutes, switching the sheets at the halfway mark to bake evenly. Remove the pans from the oven and let sit for about 5 minutes.
- Lower the heat to 300-degrees. After 5 minutes, cut the logs into ½-inch pieces – cutting on the diagonal. Lay the pieces onto the sheets with a cut side facing up (or down…) and bake for another 10 minutes. Flip the biscotti and bake for another 5-10 minutes. Check the consistency – biscotti should feel firm and dry. I had to continue cooking mine for an additional 10 minutes to get the right texture.
- Let cool on the baking pans for a few minutes then set biscotti onto wired racks to cool completely before drizzling with chocolate and/or storing.