vegan chocolate spelt biscotti

Ingredients

• Servings: 24
• 1/4 cup chia seeds
• 1 cup hot water
• 1/2 cup raw sugar
• 1/2 cup olive oil
• 1/3 cup coffee-flavored liqueur (such as kahlua®)
• 1/4 cup water
• 1/4 cup agave nectar
• 1 tablespoon lecithin
• 1 tablespoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups spelt flour
• 1 1/2 cups cocoa powder
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1/2 cup pecans
• 1/2 cup cocoa nibs (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 50 mins


• preheat oven to 300 degrees f (150 degrees c). line 2 baking sheets with parchment paper.
• put chia seeds in a blender; add hot water. let chia seeds soak in hot water for 5 minutes. add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth.
• combine flour, cocoa powder, and baking powder in a bowl. gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs.
• divide dough in half and spoon each half the prepared baking sheets forming two 2x12-inch logs using wet hands.
• bake in the preheated oven until logs are lightly browned, about 40 minutes. remove baking sheet from oven and cool logs for 10 minutes.
• reduce oven temperature to 275 degrees f (135 degrees c).
• cut logs diagonally into 3/4-inch-thick slices. lay slices on their sides on the parchment-lined baking sheets.
• bake in the oven until biscotti are dry, about 25 minutes.