Charcuterie Board with Mocha Dipped Biscotti
This recipe features crisp, golden biscotti dipped in rich mocha glaze—ideal for coffee lovers and snack divas alike.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup coconut sugar
- ¼ cup brewed espresso cooled
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup chopped almonds
- ½ cup vegan dark chocolate chips
- 2 tbsp cocoa powder for mocha dip
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper like a responsible grown-up.
- Step 2: Whisk flour, baking powder, salt, and coconut sugar in a bowl. Try not to inhale the flour cloud.
- Step 3: Add espresso, coconut oil, and vanilla to the dry mix. Stir until it forms a manageable dough.
- Step 4: Fold in chopped almonds. If they escape the bowl, that's a snack for you.
- Step 5: Shape dough into a loaf about 8 inches long. Flatten slightly. Bake for 25 minutes.
- Step 6: Remove, let it cool 10 minutes, then slice into biscotti. Lay slices flat and bake again for 10 minutes.
- Step 7: In a small saucepan, melt chocolate chips with cocoa powder and a splash of leftover espresso for mocha glaze.
- Step 8: Dip one end of each cooled biscotti in mocha mix. Let it set on a wire rack. Pretend you’re on a baking show.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Calcium: 3%
- Potassium: 4%
- Vitamin E: 4%
Additional Notes/Tips to Enhance Flavor
- Toast almonds beforehand for a nuttier flavor.
- Add orange zest to the dough if you're feeling fancy.
- Use strong brewed coffee—not instant—unless you're into weak drama.
- Sprinkle flaky salt on mocha glaze if you're chaotic and classy.
- Serve with vegan whipped cream or next to your latest life crisis.