Vegan Chocolate Spelt Biscotti
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Chia Seed1 cup
Water1 cup
Raw Sugar1 cup
Olive Oil1 cup
Nectar (agave)1 tbsp
Almond Extract1 tsp
Vanilla Extract1 tsp
Salt2 cups
Spelt Flour1.5 cups
Cocoa Powder2 tsps
Baking Powder1 cup
Chocolate Chip1 cup
Pecan1 cup
Cocoa (nibs optional)Directions:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Line 2 baking sheets with parchment paper
3
Put chia seeds in a blender; add hot water
4
Let chia seeds soak in hot water for 5 minutes
5
Add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth
6
Combine flour, cocoa powder, and baking powder in a bowl
7
Gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs
8
Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands
9
Bake in the preheated oven until logs are lightly browned, about 40 minutes
10
Remove baking sheet from oven and cool logs for 10 minutes
11
Reduce oven temperature to 275 degrees F (135 degrees C)
12
Cut logs diagonally into 3/4-inch-thick slices
13
Lay slices on their sides on the parchment-lined baking sheets
14
Bake in the oven until biscotti are dry, about 25 minutes