Plant-Based Chocolate Coconut Biscotti
Make a flax egg by adding 1T ground flax and 2T water. Set aside for at least 5 minutes.
1
In a separate bowl, combine 1c oat flour, 1/4c cocoa powder, and 1/8t baking powder.
2
In a separate bowl mix 1/3c date syrup and the flax egg.
3
Stir until combined.
4
Add the oat flour mixture and to the date syrup mixture and mix thoroughly.
5
Stir in 1/4c shredded coconut.
6
Form the dough into a rectangular loaf on a parchment-lined baking sheet. Bake at 375 for 30 minutes.
7
Cut the loaf into 1/2” pieces and bake at 300 for 30 minutes, flipping the pieces halfway through. Remove from the oven and let cool completely.
8
If desired, dip the end of each biscotti in chocolate and sprinkle on additional coconut. Serve and enjoy!
9
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