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.
Biscotti feels like a delicacy to me. Like something you can only get in a fancy bakery. Or like a food you would eat for afternoon tea time. But in reality it's not that complicated to make and it's SUPER fun to have around.
I have a Cinnamon Raisin Biscotti recipe that I think pairs perfectly with tea, but this particular recipe is amazing with a cup of coffee. Coffee and chocolate is a winning combo.. add sweetness from the coconut and you've got yourself a perfect pair and a decadent treat.
Biscotti is such a fun way to elevate your cup of coffee. It turns that mug of coffee from just a random drink to an experience.
You don't have to eat this biscotti with coffee though. It's incredible dunked into a glass of non-dairy milk (especially coconut milk!). Or you can eat it by itself.
The key to achieving that classic biscotti crunch without burning the dough is to bake the biscotti low and slow. Almost every biscotti recipe you'll see will require you to bake the biscotti twice: once as a single loaf, and a second time after you cut it into rectangular pieces. That's exactly what we'll do here.
No need to be intimidated by the amount of time required. There is very little active time. You can just throw the biscotti in the oven and forget about it. Since the oven is on such a low temperature, you are very unlikely to over-bake it.
Step 1. Preheat the oven to 375. Line a baking sheet with parchment paper.
Step 2. 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.
Step 3. 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.
Step 4. Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.
Step 5. Stir in the shredded coconut.
Step 6. Form the dough into a rectangular loaf and place on the baking sheet.
Step 7. Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.
Step 8. 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.
Step 9. Bake for another 30, flipping the slices halfway through. Remove from the oven and let cool completely.
Step 10. 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!
Thank you God for morning treats. Help us to praise You in the morning. Amen.
Want more whole-food, plant-based treats? Good news! I love treats, so I've made tons:
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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.
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