Vegan Biscotti
Grain-Free Vegan Biscotti. No oil, No sugar.....why not dunk a few for a healthy breakfast?
Servings: 1 dozen
Calories: 179kcal
Equipment
Ingredients
- 1 cup almonds toasted
- 10 medjool dates pitted
- 3 Tablespoons tahini
- 2 Tablespoons water
- 2 Tablespoons arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup dark chocolate chips*
- ¼ cup dried cherries
Instructions
- Preheat oven to 375
- Toast Almonds: STOVETOP METHOD: Head skillet over medium heat. Place raw almonds in DRY skillet and toast, shaking pan for 2-3 minutes until browned. OVEN METHOD: place almonds directly on heavy baking tray. Roast in preheated 375 degree oven for 8 minutes, shaking pan about half way through. Keep an eye on them so they don't burn.
- Turn oven DOWN to 350---or start here if you toasted the almonds on the stovetop.
- Place toasted almonds, dates, tahini, water, arrowroot, vanilla, baking powder, cinnamon and salt into the bowl of a food processor. Process until mixture becomes crumbly, about 30 seconds. Scrape down sides. Process some more, until mixture forms into a ball. Take out blade and then stir in chocolate and cherries by hand.
- Line same baking sheet with unbleached parchment, or silpat mat. Shape dough into a log on lined baking sheet. Bake for 15 minutes.
- Reduce oven temp to 300
- When baked biscotti loaf is cool enough to handle, and chocolate is no longer drippy, transfer to cutting board and slice into 12 equal width slices.
- Place slices directly onto baking sheet, cut side down and bake at 300 for 20 minutes, or until fully dried out.
- OPTIONAL: Dip ends into melted dark chocolate and place on parchment paper until chocolate has hardened.
Notes
Toasting the almonds will greatly enhance their flavor.
* If you can't find any dark chocolate chips of a quality and cacao density that you like, use a bar and chop it up. There a definitely more healthy options in bars than chips.
I really like the flavor and texture of the dried cherries....BUT....if you're looking for super even slices with no holes, then you'll want to chop the cherries into smaller pieces or omit them. They don't cut evenly with the biscotti.
Vegan Biscotti will last several weeks in an airtight container or up to 6 months in the freezer. The chocolate drizzled or dipped biscotti are sensitive to temperature fluctuations and the chocolate MAY discolor....the biscotti are still safe to eat though.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 189mg | Fiber: 3g | Sugar: 18g