Double Chocolate Mocha Biscotti


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Double Chocolate Mocha Biscotti

about 14 biscotti Easy
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Ingredients (8)

  • 2 ¼ cups blanched almond flour
  • ¼ cup cocoa 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
  • ½ cup dark chocolate 73%


These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven’t seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you’re already halfway there.


  1. 1In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda
  2. 2Pulse until ingredients are well combined
  3. 3Pulse in agave nectar until the dough forms a ball
  4. 4Remove dough from food processor and work in dark chocolate with your hands
  5. 5Form dough into 2 logs on a parchment lined baking sheet
  6. 6Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. 7Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. 8Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. 9Remove from oven and allow to cool, set, and become crispy
  10. 10Serve
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