Chocolate Glazed Biscotti
September 8, 2017
Take a plate of these to anyone and I can assure you, you've got a friend for life! They're made with raw cacao powder, buckwheat and coconut flour and they totally give me energy. Because buckwheat holds a powerhouse of nutrients (fiber, protein, iron, magnesium, and ALL eight essential amino acids), I'm adding more buckwheat (a seed, not a grain) to my life and thought that this might be a recipe you'd enjoy, too!
- 3 whole eggs
- 1/2 cup of whole fat coconut milk
- 2/3 cups of melted ghee or coconut oil
- 2 teaspoons of gluten-free vanilla extract
- 1 cup of raw cacao powder
- 1 cup of gluten-free oat flour
- 1/2 cup of buckwheat flour
- 1/2 cup of coconut flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of sea salt (optional)
- 1/4 teaspoon of ground nutmeg
1. Heat oven to 375 degrees. Line with parchment paper or lightly grease a medium cookie sheet or baking dish.
2. In a large bowl, whisk eggs until fluffy. Add milk, ghee, and vanilla. Whisk to combine.
3. Add all dry ingredients and stir to thoroughly combine until a moist dough ball is achieved.
4. On the cookie sheet or in baking dish, use your hands to form the moist dough ball into a 1 inch high rectangular shape.
5. Bake for 20 minutes. Reduce heat to 350 degrees. Cut into long rectangular pieces. Spread Biscotti out and bake for 15-20 more minutes, or until thoroughly baked inside. Insert a toothpick into the center to see if it comes out clean. If not, bake for a few minutes and test again.
6. Allow Biscotti to cool down. Prepare the Chocolate Glaze for dipping.
Ingredients for Chocolate Glaze
- 1 cup boiled or steamed chestnuts
- 4 pitted medjool dates
- 1 cup melted ghee or coconut oil
- 1/2 cup whole fat coconut milk or whole cream
- 2 tablespoons raw cacoa powder
- 2 tablespoons of maple syrup
1. Put ingredients in a high speed blender. Blend on high speed until smooth and creamy. If it is too thick, add more melted oil (or ghee) as needed until your desired consistency is achieved. Pour into a glass or jar.
2. Dip each cookie into the glaze. Set on a rack and allow glaze to harden. If the weather is too warm and the chocolate glaze won't set, put the biscotti into the refrigerator for a few minutes to harden.
3. Garnish with your choice toppings...dried fruits, nuts, etc.. Here I topped with chopped pistachios that gave a lovely green contrast!