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.

Double Chocolate Mocha Biscotti
2 ¼ cups blanched almond flour
¼ cup cacao 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 or honey
½ cup chocolate drops

1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
2. Pulse until ingredients are well combined
3. Pulse in agave nectar until the dough forms a ball
4. Remove dough from food processor and work in dark chocolate with your hands
5. Form dough into 2 logs on a parchment paper lined baking sheet
6. Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
9. Remove from oven and allow to cool, set, and become crispy
10. Serve

Makes about 14 biscotti

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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!