Coffee and Dark Chocolate Biscotti
Crunchy, dunkable, and laced with coffee and dark chocolate—this biscotti recipe brings the flavor without the animal drama. Fully plant-powered!
Ingredients
- 2 cups all-purpose flour
- ¾ cup coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup brewed espresso or strong coffee cooled
- ½ tsp vanilla extract
- ⅓ cup neutral oil like avocado or canola
- ½ cup chopped vegan dark chocolate 70% or higher
- Optional: 1 tbsp instant espresso powder for drama
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment like the domestic goddess you are.
- In a large bowl, combine flour, baking powder, salt, and sugar. Stir like you mean it.
- In a separate bowl, whisk coffee, oil, and vanilla.
- Add wet ingredients into dry and mix until a dough forms.
- Fold in chopped chocolate and optional espresso powder like you're folding secrets into a diary.
- Shape the dough into a log (about 10 inches long, 3 inches wide) on the baking sheet.
- Bake for 35 minutes. Let it cool for 10 minutes before cutting—yes, patience.
- Slice the log diagonally into ½-inch thick pieces.
- Lay each biscotti flat on the baking sheet.
- Bake for 15 more minutes, flipping halfway through if you're feeling extra.
- Cool on a rack until crisp and ready to slay.
Notes
📊 Nutritional Values (Per Biscotti)
- Calories: 140
- Total Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
💊 Vitamins & Minerals (Per Serving)
- Iron: 10%
- Magnesium: 6%
- Potassium: 4%
- Calcium: 3%
- Zinc: 5%
✨ Additional Notes / Tips
- Drizzle with melted chocolate if you’re feeling that girl energy.
- Swap espresso for decaf if caffeine makes you spiral (no shame).
- Store in an airtight container—if you don’t eat them all in one day.
- Pair with oat milk latte, gossip, or journaling sessions.
- Add chopped nuts if you want to get nutty (we approve).