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.

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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