My friend Esty posted a picture of chocolate biscotti on Facebook that she dubbed as ‘low fat chocolate almond biscotti’ and I was totally inspired.

Not that these biscotti don’t look absolutely gorgey and yummy I decided to make similar biscotti with a different approach.

Instead of low fat these biscotti are filled with tons of healthy fats from the almonds and coconut oil. I made some alterations to the recipe to make it vegan and here’s how mine came out:


1/2 c demera sugar

1/3 c apple sauce

1 c. coconut oil

1 tsp vanilla

1/4 tsp almond extract

1 tbsp coffee (or coffee substitute) dissolved in 1 1/2 tsp hot water

2  flour ( i used 1 c whole wheat and 1 cup white whole wheat)

1 tsp baking powder

pinch of salt

1/2 c toasted slivered almonds

vegan chocolate to melt for drizzling (optional)

Directions: Preheat oven to 300* and mix first 6 ingredients well.  I would recommend melting the coconut oil first if its solid because it makes the rest of the ingredients easier to combine. In a seperate bowl combine flour, baking powder and salt and slowly incorporate into wet mixture.

Add slivered almonds and mix until combined. Form dough into 2 logs on a lined cookie sheet. The dough will be very sticky so it helps if you put the bowl in the freezer for  a few minutes to firm up the dough a bit). Bake the log(s) for about 50 minutes or until it is firm to the touch. Remove from oven, cool slightly and slice with a serrated knife. turn biscotti onto their sides and return to oven for a few more minutes or until crispy and brown. Optional: Melt chocolate and drizzle over the cooled biscotti.


Round ’em up.






After the log is baked use a serrated knife to cut into 1 inch pieces.

Rebake the slices and about 5 minutes on each side.

Drizzle in chocolate and nom to your <3’s content!! 🙂