Vegan Chocolate Biscotti with Chocolate Chips & Goji Berries




Optional chocolate drizzle


  1. Preheat the oven to 350-degrees F. Line two baking sheets with parchment or silicone baking sheets.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.