Once you try these homemade vegan coco-mocha biscotti, you’ll never want to eat store-bought ones ever again!
With Mother’s Day less than 2 weeks away, I wanted to share a recipe that would elevate a brunch or be a special gift. Biscotti was the answer. Not just some stale stuff from Costco but some really good homemade biscotti. Flavoured with coffee because both our moms really love coffee, tiramisu, and the like.
These mocha biscotti are dedicated to all the coffee-lovin’ mamas out there. A bit of chocolate and toasted coconut compliment the coffee to create a biscotti that’ll wake up your tastebuds!
My mom’s birthday is always either on or a day or two away from Mother’s Day. May is truly ‘mom month’ in our household. Everyone says I look identical to my mom, and although I still don’t think that’s 100% true, I’ve come to accept it. As a kid, I thought I looked like an even mix of my parents; I’ve got my mom’s eyes but my dad’s nose, mom’s jawline but dad’s hair. After flipping through the old photo albums at my maternal grandmother’s home (they don’t have wifi) I definitely see how I look exactly like my mom when she was young. For one, we have the same RBF. I swear it’s genetic.
Moms love brunch and high tea (and apparently cheese) and these mocha biscotti would be a delightful way to start off either of those meals. I’m actually flying most of the mocha biscotti I made to Hong Kong so I can share them with my coffee-loving aunt.
Over Christmas, I made these orange chocolate biscotti for a party and immediately became obsessed. What I love about homemade biscotti is that it won’t chip your front tooth off and is presented so elegantly. Since then I’ve been inspired to create a vegan biscotti recipe. The numerous eggs used was really the only obstacle. A bit of coconut milk, chia seeds, and almond butter provided the sticky, goopey mixture needed to bind the mixture together. My house was perfumed with the scent of coffee as these cookie sticks reached golden perfection in the oven. I had to resist biting into one fresh from the oven. These mocha biscotti are delicious warm and a bit soft because the chocolate chips are still all melty.
Don’t be intimidated if you’ve never made biscotti before. It’s as easy as making scones (literally the same process but with more oven time) and I’m sure you’ll be addicted after your first batch emerges. That’d be ideal because I definitely want to make more variations for ya’ll. If you have flavour requests, leave a comment!
- BISCOTTI
- 2 cups all purpose flour
- 1 tbsp cocoa
- 1 cup coconut sugar
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup cold coconut oil
- 2 tbsp instant coffee
- 2 tbsp warm water
- ½ + ¼ cup full fat coconut milk, divided
- 1 tbsp ground chia seeds
- 3 tbsp almond butter
- ⅔ cup chocolate chips
- GARNISH
- ⅓ cup chocolate chips
- ½ tsp coconut oil
- ¼ cup toasted coconut
- 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 adapted from Sally’s Baking Addiction
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