One of my favourite weekend things (or let’s face it, any day of the week) is a cappuccino and a cookie of some sort. These Double Dark Chocolate Cashew biscotti are from a recipe that I’ve been working on for a few years. They happen to be grain-free (and can be vegan if you use dairy-free chocolate chips, which I didn’t do here) as I used to follow a mostly grain free diet because that’s what worked for me. Now I’m on more of a 70/30 kind of thing. Regardless, these are delicious and will satisfy the cookie monster in you however you prefer to eat. They are made of almond and coconut flour, so have a crumblier texture than regular biscotti, but are super chocolate-y and delicious. I also add Central Roast cashews for even more nutty goodness. If you are looking for a cookie fix, give them a try! (Note, I live life in metric because it is the superior system of measurement, but for some reason I still bake in imperial measurements. Probably because I learned it from my Mom & Nana. It’s confusing, but it’s my way. Just don’t talk to me about the weather in Fahrenheit, it drives me nuts.)
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder. (Use the good stuff)
- 1 tbsp flax seeds
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup pure maple syrup
- ¼ cup water
- ¼ cup Central Roast Raw cashews (you can toast them ahead of time if you would like.)
- ½ cup dark chocolate chips (obviously I usually end up putting more than that in, plus eating a few more. Obviously).
Preheat oven to 350 F. Pulse cashews in food processor for a sec to break them up a bit and put aside. Put all dry ingredients except cashews and chocolate chips in food processor to combine. Add wet ingredients to combine then put the mixture in a bowl – it will be a bit sticky. Fold in cashews and chocolate chips (eat a few more chocolate chips. Repeat). On a baking sheet lined with parchment paper, form mixture into a loaf shape. Bake for 15 mins at 350 F. Let cool for at least an hour. (Overnight is fine too.) Slice into biscotti. Re-bake at 350 F for 15 minutes. Let cool and enjoy the chocolatey goodness.