Double Chocolate Mocha Biscotti
These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven't seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you're already halfway there.
2 ¼ cups blanched almond flour
¼ cup cocoa powder
2 tablespoons arrowroot powder
1 tablespoon organic decaf coffee, espresso grind
¼ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup agave nectar
½ cup dark chocolate chips 73% cacao
- In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar until the dough forms a ball
- Remove dough from food processor and work in dark chocolate with your hands
- Form dough into 2 logs on a parchment lined baking sheet
- Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- Serve
I want to give a hearty thank you to all of my readers! It's so important to me to provide a space where people can be themselves and honestly share their opinions, even if they differ completely from mine. In all of my relationships I consider honesty the highest form of regard and respect. Of course, it's always a bonus when a person communicates in a compassionate way (and somewhat easier to connect to the person) however, I still consider honesty the first priority.
I love writing healthy, organic, gluten-free recipes and it's a very nice bonus to hear that so many people are enjoying them, benefiting from them and finding them useful. Thanks again to my wonderful readers!
Posted on April 14, 2009 in desserts by Elana
other entries you may like: Cranberry Orange Biscotti
or Cranberry Chocolate Biscotti
or Superfoods: the Almighty Almond
subscribe to my site feed get recipes by email
print this post
email to a friend
35 comments
35 comments 
leave a comment
Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
I so agree with you Elena! Another marvelous recipe. This is the first biscotti that actually looks tempting to me! (Must be the chocolate factor). I look forward to trying it :)
Oh My Goodness!! I'm going to make these right now and experiment with a chocolate chip replacement... don't know if they will look like biscotti's without them but these sound too delicious not to try.
Thanks Elana :-)
Interesting! Is it possible to swap the almond flour for almond meal or will that create the wrong texture for these?
Hi Elana,
This looks wonderful! Thank you! We loved the last recipe. It was gone in a flash. My daughter was diagnosed with T1 Diabetes in Feb and your goodies allow her to be "normal"...whatever that means! I wanted to share with you a candy we made using your frosting...in a different way. Can you email me personally so I can share it. I wanted to share it with you before I posted it any where else! Thanks, the other Meagan =)
oh my gosh these look so fabulous! and super easy to make. Looks like i know what I'll be doing this weekend!
Elana, you're talking my language here!
There are few things that I really miss but biscottis happen to be one of them.
Since I don't drink coffee, I will try using my roasted chestnut faux coffee and hopefully it'll do the trick.
Your recipe seems pretty easy to adapt and create variations (with nuts, dried fruits...etc).
Thank You!
I ask you this with all the love in my heart... how in the heck do you manage to stay in such great shape AND make so many sweet treats all the time!!? I love to bake but I'm definitely a "one for the baking tray, one for the baker" kind of girl, so I've gotta keep it to a minimum!
I love biscotti, my Dad used to make them all the time when we were growing up. Thanks for another mouth watering recipe:)
Elana these look like they are to die for!! I am such a chocoholic to begin with but then add the coffee and you have me hooked. Can't wait try them. They look divine!
These look amazing. I suppose since I don't drink coffee I am going to have to skooch over to the local cafe and ask them for a spoonful of their fairtrade organic espresso blend.
Those look excellent, I love the dark chocolate chunks. There is a similar GF/vegan biscotti recipe in My Sweet Vegan, but I think it is apricot and almond (or something similar) rather than chocolate.
YOU TEMPTRESS!
Hi Elana,
I just recently discovered your site and I am SO glad I did! I am going grain free due to some stomach issues and you have some really inspiring recipes here. Do you think I could make these some other flavor besides chocolate? I love chocolate but am toying with the SCD for a bit to see if I can improve my digestion. Great blog!!
Beautiful. Perfect. Chocolate.
Once again your timing is amazing.
I woke up with the urge to bake, but we just used up our last egg. Now I don't even have to run to the store for more ingredients.
Thank you!
Beth
Amazing and exciting! if i were consuming coffee and chocolate right now, i'd be in my kitchen. Instead, this is being archived with all the other amazing and luscious recipes that i WILL try when i do start eating chocolate and coffee again.
I love the vegan biscotti idea- once again- thanks for the brilliant and delicious inspiration.
What a great Recipe! This Biscotti recipe could be so versatile for all of us... We could adapt it to make Cranberry and Walnut, Vanilla Almond, Pumpkin Chocolate Chip, Cherry and Almond, Dark Chocolate and Ginger BISCOTTI... Whatever we all choose to indulge in, or choose not to eat, we could all use this recipe. Thanks again for creating BLISS in a life of limitation. :] Courtney
Oh my! I can't wait to try these Elana! Lovely!! Just lovely and SO chocolately!! MMmmmm!
These look amazing! I haven't had biscotti in quite some time, and double chocolate will make it even better!
Another winner!
I replaced the coffee grounds with ground flax seeds, this gave it a nice flavour and texture.
My husband is most pleased, as I never would have made biscotti before going gluten-free and finding this wonderful website.
Thanks again for all your hard work Elana!
These are wonderful! Crisp and chewy and delicious. My husband and 16 year-old son were thrilled. So hard to believe they weren't bad for you!
Elana; thank you thank you. These are so easy and SO SCRUMPTIOUS!! My only problem is that since being "wheat free" and finding your blog, I think I have gained about 10 pounds!! But you put the pleasure back in baking for me. Thanks again!
What is arrowroot powder, and where do you get it, or is there something that can be used as a substitution (ie cornstarch or tapioca powder)?? Thanks!!
i made this recipe a few days ago and loved it! i want to know if i can please add a link to the recipe itself on my blog. if you would like to visit my blog before saying yes or no, i can email you a link to it. i'll just give you my email address, as i do not want to self promote.
i really like your website and follow it daily!
Hi everyone!
Thanks for your great comments and questions. Here are my responses.
In terms of the question about substituting almond meal in place of almond flour, if you do this, make sure that your almond meal is blanched. These recipes will not work with unblanched almond meal.
Dani, you asked how I make so many treats and stay in decent shape...well, my husband seems to devour everything I bake. One minute it's on the counter and the next it's gone. Also, I make sure to fill up on protein and veggies before even thinking about eating any sweets. And finally, I just don't feel that great if I eat treats all the time and having suffered from various illnesses these past years, I put a huge premium on feeling good.
Meagan, so glad these recipes are allowing your daughter to be normal! I'm always so happy to get that kind of feedback.
In terms of all of the ideas about making these biscotti in other flavors, they sound fabulous. And if you had a question about trying to make this into a different flavor, go for it and feel free to experiment!
[...] of Elana’s Pantry (pictured above) devised a rich recipe for Double Chocolate Mocha Biscotti with almond flour, arrowroot powder, baking soda (gluten-free), dark chocolate, and espresso. It [...]
This is an amazing recipe! I made them for my family and they couldn't get enough of them!
Thanks so much for all of the wonderful healthy recipes.
Okay---YUM! I just pulled these out of the oven, and there was no way I was waiting an hour to cut into it! They are so rich and delish! Can't wait to wake up tomorrow morning and have some with my tea or coffee (depends on my mood:). I definitely will be trying some of Courtney's suggested combinations as well. Thanks again Elana-I'm in chocolate heaven!
Thanks Jodi and Stacie for your sweet comments! This recipe is one of my favorites :-)
I love your website...truly. I have celiac disease and your site has been a savior. You use arrowroot powder in a lot of your recipes. I recently moved to Costa Rica and a lot of things are a lot harder to get down here (i.e. i blanch almonds and make my own almond flour with a food processor that took me about a month to find). Arrowroot powder on the other hand is just not in this country. Do you have any substitutions I could use? This recipe looks great! I just hope I can make it here in the jungle!
I can't eat chocolate or coffee. Substituted chocolate ingredients with carob powder and carob chips. Substituted coffee with dried orange peel and cinnamon. Added goji berries just for fun. Really, really delicious. Thanks for your great web site, Elana!
hi,elana. I have recently started doing some gluten free baking for a local cafe so am loving your recipes. I am definitely adding this to the menu. What kind of cocoa powder do you use ? I am having trouble finding one that is guaranteed gluten free ( they seem to be processed in facilities that might have wheat, etc.) . ?? thanks so much.
Wow I can't wait to try this one. I've been trying to find good vegan baking recipes (you know, no eggs) and it is so hard because eggs are so critical in everything.
Gratz on the great recipe Elana and thanks. :)
I tried the Agave but had a reaction, not sure if you have seen this yet.
http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html
I was looking for an idea to substitute the Agave even if I have to use sugar, I was actually thinking the sugar in the chocolate chips would be enough for me personally. Plus I guess I would need some liquid/binder, any suggestions?
I was thinking maybe whole milk and a small amount of sugar. I don't really like sugar and never add it, though I am not a baker and not sure if it would turn out without some sugar. In the past if I have had to use sugar I just use 1/4 to 1/2 the amount called for in recipes.
Thanks for any tips and keep the great recipes coming, PLEASE! :)
Hi..just in regards to the agave sub..I ran out so melted 1/2 cup coconut sugar in 1 cup of water and added a 1/2 cup to the recipe (kept the rest in the fridge for next time) wasn't sweet enough so added a couple of drops of stevia...worked great!
Cannibella why don't you try another liquid sweetener such as honey, maple syrup, sorghum molasses, date molasses/syrup, grape molasses, carob molasses...for example.
There's a vast choice of liquid sweeteners that you can either find at your grocery store, health food stores or middle-eastern grocery stores for example.
Yay, Almond Milk works great and it's still vegan! :)
Thanks for the tip Alchemille, I was worried less about the sweetener and more about the liquid but will try some of your ideas. :)
[...] Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven’t seen a [...]