Recipe: Easy Double Chocolate Biscotti

Ingredients

Combine almond flour, oat flour, cocoa powder, baking powder, and sea salt in a bowl.
In another bowl, whisk together egg, coconut sugar, almond milk, coconut oil, and vanilla extract until smooth.
Mix the wet ingredients into the dry ingredients until combined, then fold in the chocolate chips.
Cover the bowl and freeze the mixture for 20 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Form the dough into a rectangle on the baking sheet, about ½ inch thick.
Bake for 20 minutes until edges are slightly golden, then cool for 10 minutes.
Slice the dough into ½ inch thick biscotti pieces and return to the oven for 8 minutes on each side.
Let the biscotti cool for 5 minutes before transferring to a wire rack.
Melt the remaining dark chocolate chips and coconut oil, then dip each biscotti halfway into the chocolate.
Drizzle melted white chocolate over the biscotti and refrigerate for 20 minutes to set.

Servings

10 Biscotti

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

50mg

Cholesterol

0mg