Plant-Based Chocolate Coconut Biscotti
Plant-Based Chocolate Coconut Biscotti is a tasty sweet treat. This vegan biscotti is a perfect to enjoy with a mug of coffee or tea.
Author:
Elizabeth | At Elizabeth's Table
Serves:
14
Prep:
45
minutes
Cook:
60
minutes
TOtal:
105
minutes
Ingredients
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 1 Cup Oat Flour
- 1/4 Cup Cocoa Powder
- 1/8 Teaspoon Baking Powder
- 1/3 Cup Date Syrup
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract, optional
- 1/4 Cup Shredded Coconut + extra for sprinkling
- 4 Ounces Dark Chocolate
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.
- In a medium bowl mix the oat flour, cocoa powder, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, coconut extract and flax egg.
- Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.
- Stir in the shredded coconut.
- Form the dough into a rectangular loaf and place on the baking sheet.
- Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.
- Set the oven to 300. Using a serrated knife, slice the loaf into 1/2 inch pieces. Cut on a diagonal for the larger pieces.. Arrange the pieces on the baking sheet, cut side down.
- Bake for another 30, flipping the slices halfway through. Remove from the oven and let cool completely.
- If desired, dip the end of each biscotti into some melted chocolate. Sprinkle with shredded coconut. Allow the chocolate to harden. Then serve and enjoy!