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.

Raw Chocolate and Nutmeg Biscotti [Vegan]

Advertisement
Advertisement

Ingredients

Biscotti

  • 1 cup almond flour
  • 1/2 cup dates
  • 1/2 cup raisins
  • 1/4 cup water, as needed
  • Spices, if desired
  • 1 teaspoon vanilla extract

Chocolate

  • 1 tablespoon cacao powder
  • 1 tablespoon melted coconut oil
  • 1 teaspoon coconut nectar

Other toppings

  • Nutmeg
  • Lemon
  • Coconut powder
Advertisement

Preparation

Biscotti

  1. Pulse all the ingredients together in a food processor until it begins to stick together.
  2. 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.
  3. Slice.

Chocolate

  1. Mix all the ingredients together until smooth.
  2. Drizzle onto your sliced biscotti cookies, then top with grated nutmeg, coconut, and lemon rind shavings.
  3. Serve with tea.
Advertisement
Advertisement