I don’t know if these technically qualify as biscotti, as I had mine just slightly crunchy but still nice and chewy. I first created this recipe for the Holiday Healing Party hosted by Reiki Master and founder of Alternative Healer Toronto. Normally biscotti is used to dip into a coffee or hot drink but I also served a candy cane mocha coffee so I thought that the similar flavours were enough. Plus, this was supposed to be a healthier alternative for Santa when he comes to drop the presents off. 😉 It’s not quite a cookie, not biscotti (but I’m sure with a little extra baking in the oven it could be) but it is perfect for Santa (or anyone) to dip in a chai almond milk latte or a warm glass of hot cocoa with coconut milk (if you didn’t want to drink it with coffee) and I will be posting some recipes for those yummy drinks very shortly. If you feel the need or desire to modify the recipe please share it with me in the comments. This was an experiment so I’d love your suggestion. I used coconut flour because it has a subtle yet rich flavour that I thought would blend well the mocha flavour and it’s also a gluten free option. If I just need a little I often buy it from a bulk store Qi Natural Foods (formerly Kim’s Natural Foods.

 

This recipe was inspired by a mistake I made actually by trying to make my sweet potato brownies the other day and I accidentally used chickpea flour instead of coconut and the flavour was way off. Rather than throwing it out, I just modified the recipe and then stuck it in the dehydrator trying to make a cracker or cookie. I sliced them into little strips before dehydrating them and thought they seemed a little like very thin biscotti so I decided to re-‘create this recipe, but make it better. This was my result. This recipes isn’t tried and tested (meaning I haven’t tried to duplicate it but I will soon). If you try this recipe out, let me know your thoughts and if you modified it in anyway. Sharing is caring and there is no right way to write a recipe, personal preference and creativity are always key. 🙂

Now a little about the recipe:

I used dark alkalized Cocoa in this recipe, I actually bought it in bulk from the Bulk Store. You can essentially use any cacao powder you choose but not there is a difference between Cacao and Cocoa. Many people often get them confused. Cacao is actually the most pure form of ‘chocolate’ and it’s inferior counterpart cocoa which is not pure cocoa but is still actually very good for you (and much cheaper too). I use cacao for making fancy or raw chocolates but for baking, it’s not necessary because cocoa actually describes cacao after it’s been heated, so it’s no longer raw and that’s exactly why it was a good choice for this recipe. Dark alkalized cocoa actually is very dark, it almost looks like Oreo cookie crumbs but is much finer in texture. It’s also known as European or Dutch chocolate but the part I like about it is that it’s been treated (washed with potassium bicarbonate a.k.a. baking soda) and the acidity has been neutralized to a ph of 7. Otherwise cacao/cocoa has a ph balance of 5.5 typically.

 

 

  • 1-3/4 cups (heaping) organic coconut flour 
  • 1/4 cup dark alkalized cocoa powder 
  • 1 teaspoon baking soda
  • 8 packets of stevia (roughly 1 tsp)
  • 3/4 teaspoon pink himalayan salt
  • 2 drops cinnamon oil (extract will work or you can also add cinnamon (1-2 tsp)
  • 1 stick (8 tablespoons) buttery flavour coconut oil (I use nutiva brand, virgin coconut oil will work too) 
  • 3/4 cup granulated organic coconut sugar
  • 3 tbsp ground flax seeds + 9 tbsp warm water – (mixed together in a small bowl and let sit (10+ min) or until ‘egg’ consistency is formed
  • 2 tsp vanilla extract
  • 4 tbsp almond milk *optional
  • 1 tbsp cacao nibs
  • 2 tbsp date paste + 1 tbsp
  • 2 tbsp icing sugar 
  • 2 candy canes

Directions:

  1. Preheat oven to 350 degrees
  2. Start by soaking the ground flax seed and the water in a small bowl. Stir until evenly mixed and let sit (10+ min) or until ‘egg’ consistency is formed
  3. Using a medium to large mixing bowl, blend the coconut oil, sugar and stevia with an electric hand mixer. If the coconut oil is cold you  might have to heat it up first over med-low heat before mixing (2-3 min) or until it is slightly fluffy.
  4. Mix in flax egg and use a spatula to wipe along the sides of the bowl before using the mixer again to ensure everything is evenly blended. Add remaining ingredients and blend and continue mixing until dough holds together and is slightly sticky. If you need it to be a bit stickier, try adding more liquid such almond milk, date paste or another flax egg before spreading out on the pan.
  5. Use parchment paper to line a pan and spread the dough out into one giant strip. Try to make the thickness as level as possible and roughly an 3/4″ to 1″ thick.
  6. Remove wrapper from candy cane and grind in a mortar and pestal. If you don’t have a mortar and pestal, leave the candy cane wrapped up and crush it with a spoon or the bottom of a spice container in a small bowl and collect the crumbs. Candy cane piees can be hard to chew so it’s better to have smaller pieces, especially as this is a garnish.
  7. Sprinkle candy cane evenly over the biscotti.
  8. Bake on middle rack in oven about 30 minutes or until firm. Once the biscotti is firm, remove from oven and let cool about 5 min and cut into little biscotti wedges and using a fork very carefully flip them over so they ‘toast’ on the sides before placing them back in the oven for another 5-10 minutes or until crispy.  Once removed the oven, let biscotti cool on the pan first to firm up and then transfer to a plate. Serve with coffee, hot chocolate, tea or even a glass of cold cinnamon spiced cashew milk would be delicious. 

 

Notes:

You can always use a cookie cutter to create shapes and use the remaining biscotti as a crumble to sprinkle on as a garnish for desserts or even on coconut whip topping off your candy cane mocha coffee or hot chocolate as seen in the pic above.

 

 

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