In our last blog post we talked a little bit about coffee on the Paleo diet – most people allow it in small to moderate amounts, and we gave you a fabulous Pumpkin Spice Latte recipe. This time we are moving on to the treat to go with it – Double Mocha Biscotti. Once again they are Paleo and vegan if you use agave nectar rather than honey.
Now, all you need is some real good quality cacao and fresh roasted coffee beans for this recipe. As we are obsessed with beans, we have to state that it’s always better to get good quality coffee beans and cacao. It’s what’s separate gourmet food, from average food. Coffee beans being our passion we know what we are talking about. You may not know why if you’re not a coffee connoisseur, but the biscotti will taste better with good quality coffee beans. Guaranteed.
So we got a bit sidetracked with our coffee obsession, but now onto the amazing, fabulous, most certainly healthy biscotti (cacao, honey, almonds and coffee all have antioxidants and other nutrients that are good for you). We found the recipe at Elana’s Pantry. Enjoy guys!
2 ¼ cups blanched almond flour
¼ cup cacao powder
2 tablespoons arrowroot powder
1 tablespoon organic decaf coffee, espresso grind
¼ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup agave nectar or honey
½ cup chocolate chunks
- In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar until the dough forms a ball
- Remove dough from food processor and work in dark chocolate with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- Serve
Makes about 14 biscotti
