Line a large cookie sheet with parchment paper and preheat oven to 350°F.
To make the biscotti, mix the flour, cocoa, coconut sugar, baking powder, and salt together in a large mixing bowl. Use a pastry cutter or fork to cut ¼ cup of coconut oil into dry ingredients until the mixture resembles breadcrumbs.
In a small mixing bowl, dissolve the instant coffee in the warm water. Then mix in ½ cup coconut milk, ground chia seeds and almond butter until homogeneous.
Add the wet to the dry mixture and use a spatula to combine. Fold in ⅔ cup chocolate chips. The mixture will look a loose.
Turn the mixture out onto a clean surface and use your hands to bring it together into a ball by kneading it a few times. Divide the ball into 2 equal pieces.
Shape each piece into a 9" long rectangle that is ½" thick.
Brush the top and sides of the dough with remaining coconut milk.
Bake for 25 minutes then remove from oven and cool for 10 minutes. Cut each log into 9 pieces and turn them on their sides. Lower oven temperature to 300°F and bake for 10 minutes, flip and bake for another 10 minutes.
While the biscotti are cooling, melt ⅓ cup of chocolate chips with ½ tsp coconut oil.
Dip one end of the biscotti into the melted chocolate and sprinkle with toasted coconut. Return dipped biscotti to the parchment paper and chill in the fridge until chocolate is solid.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-coco-mocha-biscotti/