Dark Chocolate Coconut Biscotti (Dairy & Grain Free)

I love biscotti (also called “biscuit” in Europe). It pairs so perfectly with a cup of coffee or tea. My daughter loves to dip biscotti in her large glass of homemade almond milk–a breakfast or snack I am more than happy for her to eat. It is so much healthier than almost any processed store bought cereal she could be eating.

Unfortunately, most biscotti sold at coffee shops and grocery stores is derived from refined flour, white sugar and processed oils. I always pass up on it, but secretly I miss eating it after spotting it when I am out and about. But no more-thanks to this grain-free version I now make at home.

Both almond and coconut flour are packed with protein and fiber. Cacao powder is rich in antioxidants, iron and magnesium. So whether you are a chocolate fan or a coconut lover, this treat is a must try.



Ingredients:
1 cup coconut flour (sifted)
1/3 cup cacao powder
2 eggs
3/4 cup maple syrup
1/2 cup shredded coconut, unsweetened
1/2 cup almond milk (or milk of choice)
2 Tbsp. olive oil
1 Tbsp. vanilla
1 tsp. baking soda
1/4 tsp. sea salt



Preheat oven to 350 degrees. Grease a bread pan lightly with olive oil. Place all ingredients into a large bowl and beat with an electric mixer on medium speed for 5 minutes. Pour batter into bread pan.  Please note the batter is quite thick. I use a spatula to spoon it into the bread tin.


Sprinkle additional shredded coconut on top of batter (about 1 Tbsp). if desired. Bake for 45 minutes.
Remove from oven and let cool for 10 minutes. Using a bread knife, slice bread into long thin strips 1 inch thick. Bake again in the preheated oven for 15 minutes.

Makes 6 servings.
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Comments

  1. Oh Laura, this look amazing! I've never made biscotti. I'm not much of a baker, but your recipe looks so easy and foolproof! My chocolate loving husband would go crazy for this indeed!

    Hugs,
    –Amber

  2. this sounds so good Laura!! You were bound to have me with chocolate and coconut…..!

  3. Anonymous says:

    Hi Laura, This recipe looks yummy! I am just starting to try GF baking. Can you tell me why the different flours are used? There seem to be so many. I also am having trouble finding all of them. Are some interchangeable?

  4. Looks wonderful!!! I love biscotti and coconut and chocolate perfect!!!!

  5. Do you not bake these a second time like traditional biscotti? They look delicious.

  6. Delicious! Can't wait to test this out and thanks for sharing it on Momtrends.

    Momtrends

  7. Great question! I use almond and coconut flours often because they are rich in protein and fiber. Brown rice flour can be used in place of any recipe calling for whole wheat flour. Another flour I use frequently is teff flour which is full of vitamins and minerals.

    If you leave the biscotti in this recipe out of the fridge, it will dry and you won't need to bake it a second time. Hope you are having a lovely weekend!

  8. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  9. I just mixed up this dough and it is so thick that I couldn't pour it at all. Is there a mistake in the recipe? 1 1/2 Cup of coconut flour seems like a lot.

  10. Hi Stacey,

    THANK YOU so much for catching this and my sincere apologies as well!

    1 1/2 cups is for the almond flour and 1 cup is for the coconut flour. I updated it in the recipe.

    However the dough should be pretty thick as it will be cut into biscotti. But it shouldn't be so thick that you can't pour it-but feel free to use a spatula to spoon it into the bread tin. Thanks for being a fabulous recipe tester. I owe ya 🙂

  11. Your welcome! Thanks for the great tasting, easy recipe. I decided to bake it up anyway but it really is too dry to eat. It did taste good though. Should the coconut flour be sifted?

    thanks!

  12. I used Bob's coconut flour and did not need to sift it: http://www.iherb.com/Bob-s-Red-Mill-Organic-Coconut-Flour-Gluten-Free-16-oz-1-lb-453-g/10965?at=0 ; however depending on the brand you are using, you may need to. I will update that as well 🙂

  13. Thanks, Laura. I will try again because they really have such a great taste!

  14. These look great! I've never tried to make biscotti before. Something different. I pinned it here: http://pinterest.com/pin/91690542383607485/

  15. looks great – cannot wait to make this as a grab and go baseball snack!
    blessings!

  16. Delicious biscotti. Thanks for sharing with Hearth and soul blog hop.

  17. thetastyalternative says:

    Hi There, Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition.   If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.   http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html Be Well,–Amber 

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