Raw Chocolate and Nutmeg Biscotti
[Vegan]
Author Bio
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,...
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations. Read more about Emily von Euw
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Raw Chocolate and Nutmeg Biscotti [Vegan]
My biscotti ended up still quite soft but you can choose to dehydrate (or bake if you don't care about keeping it 100% raw) them longer if you want that crunch that is a defining feature of the original. Up to you, as always. The almond flour was quite a...
My biscotti ended up still quite soft but you can choose to dehydrate (or bake if you don't care about keeping it 100% raw) them longer if you want that crunch that is a defining feature of the original. Up to you, as always. The almond flour was quite a treat to use, it made the biscotti taste kind of like marzipan, which I adore.
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Ingredients You Need for Raw Chocolate and Nutmeg Biscotti [Vegan]
How to Prepare Raw Chocolate and Nutmeg Biscotti [Vegan]
Biscotti
- Pulse all the ingredients together in a food processor until it begins to stick together.
- Shape into a rounded, flattened log and dehydrate for about 4-6 hours or until it is the texture you want. Alternatively you can use your oven at its lowest temperature.
- Slice.
Chocolate
- Mix all the ingredients together until smooth.
- Drizzle onto your sliced biscotti cookies, then top with grated nutmeg, coconut, and lemon rind shavings.
- Serve with tea.
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Looks! Yummy!