Desserts

March 22, 2021

Plant-Based Chocolate Coconut Biscotti

Plant-Based Chocolate Coconut Biscotti is a tasty sweet treat. This vegan biscotti is a perfect to enjoy with a mug of coffee or tea.

Plant-Based Chocolate Coconut Biscotti

Biscotti feels like a delicacy to me. Like something you can only get in a fancy bakery. Or like a food you would eat for afternoon tea time. But in reality it's not that complicated to make and it's SUPER fun to have around.

I have a Cinnamon Raisin Biscotti recipe that I think pairs perfectly with tea, but this particular recipe is amazing with a cup of coffee. Coffee and chocolate is a winning combo.. add sweetness from the coconut and you've got yourself a perfect pair and a decadent treat.

Biscotti is such a fun way to elevate your cup of coffee. It turns that mug of coffee from just a random drink to an experience.

You don't have to eat this biscotti with coffee though. It's incredible dunked into a glass of non-dairy milk (especially coconut milk!). Or you can eat it by itself.

Plant-Based Chocolate Coconut Biscotti

Recipe Features

  • Dietary needs — this Plant-Based Chocolate Coconut Biscotti is oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect treat— this biscotti is made from whole food ingredients  with fiber and nutrients for a healthy and tasty breakfast, snack, or dessert
  • Bakery quality recipe — make this biscotti and you'll feel like you brought a bakery home with you!

Plant-Based Chocolate Coconut Biscotti

Ingredients

  • Ground Flaxseed: We'll use ground flax to make a flax egg. Mix water and flaxseed and set aside to create an 'egg.' This flax egg works exactly like a chicken egg - it helps bind the dough together.
  • Oat Flour: I used homemade oat flour for this recipe. To make your own oat flour, blend rolled or quick oats in a food processor until you get a flour consistency. Alternatively, you can buy oat flour. Find it in the baking aisle or natural foods section.
  • Cocoa Powder: For chocolate FLAVOR!
  • Baking Powder: For a proper amount of rise.
  • Date Syrup: Date syrup is the primary sweetener in this recipe. I love using date syrup because it is a whole food - it's literally just pureed dates. If you don't have date syrup or can't find it, you can use maple syrup instead, but you may need to add more flour because maple syrup is much thinner and more liquidy than date syrup.
  • Vanilla Extract: Vanilla helps bring out the flavors of the chocolate and coconut.
  • Coconut Extract: Coconut extract helps add extra coconut flavor to the biscotti. If you can find it, I highly recommend using it because it adds so much flavor, but it is optional.
  • Shredded Coconut: On top of the coconut extract, we're adding real coconut! There are two types of coconut you might find in the store: shredded and flaked. You'll want to buy shredded for this recipe.
  • Dark Chocolate: If you want, after the biscotti is out of the oven and cooled, you can dip the end of each bar into some dark chocolate. Definitely not necessary, but some extra chocolate never hurts!

Plant-Based Chocolate Coconut Biscotti

How to make Plant-Based Chocolate Coconut Biscotti

The key to achieving that classic biscotti crunch without burning the dough is to bake the biscotti low and slow. Almost every biscotti recipe you'll see will require you to bake the biscotti twice: once as a single loaf, and a second time after you cut it into rectangular pieces. That's exactly what we'll do here.

No need to be intimidated by the amount of time required. There is very little active time. You can just throw the biscotti in the oven and forget about it. Since the oven is on such a low temperature, you are very unlikely to over-bake it.

Step 1. Preheat the oven to 375. Line a baking sheet with parchment paper.

Step 2. Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.

Step 3. In a medium bowl mix the oat flour, cocoa powder, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, coconut extract and flax egg.

Step 4. Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.

Step 5. Stir in the shredded coconut.

Step 6. Form the dough into a rectangular loaf and place on the baking sheet.

Step 7. Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.

Step 8. Set the oven to 300. Using a serrated knife, slice the loaf into 1/2 inch pieces. Cut on a diagonal for the larger pieces.. Arrange the pieces on the baking sheet, cut side down.

Step 9. Bake for another 30, flipping the slices halfway through. Remove from the oven and let cool completely.

Step 10. If desired, dip the end of each biscotti into some melted chocolate. Sprinkle with shredded coconut. Allow the chocolate to harden. Then serve and enjoy!

Plant-Based Chocolate Coconut Biscotti

Recipe Prayer

Thank you God for morning treats. Help us to praise You in the morning. Amen.

Related Recipes

Want more whole-food, plant-based treats? Good news! I love treats, so I've made tons:

Plant-Based Chocolate Coconut Biscotti Pinterest Graphic

Plant-Based Chocolate Coconut Biscotti

Plant-Based Chocolate Coconut Biscotti is a tasty sweet treat. This vegan biscotti is a perfect to enjoy with a mug of coffee or tea.

Author:

Elizabeth

Serves:

14

Prep:

45

min

cook:

60

min

total:

105

min

Ingredients

  • 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
  • 1 Cup Oat Flour
  • 1/4 Cup Cocoa Powder
  • 1/8 Teaspoon Baking Powder
  • 1/3 Cup Date Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Coconut Extract, optional
  • 1/4 Cup Shredded Coconut + extra for sprinkling
  • 4 Ounces Dark Chocolate

Instructions

  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.
  3. In a medium bowl mix the oat flour, cocoa powder, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, coconut extract and flax egg.
  4. Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.
  5. Stir in the shredded coconut.
  6. Form the dough into a rectangular loaf and place on the baking sheet.
  7. Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.
  8. Set the oven to 300. Using a serrated knife, slice the loaf into 1/2 inch pieces. Cut on a diagonal for the larger pieces.. Arrange the pieces on the baking sheet, cut side down.
  9. Bake for another 30, flipping the slices halfway through. Remove from the oven and let cool completely.
  10. If desired, dip the end of each biscotti into some melted chocolate. Sprinkle with shredded coconut. Allow the chocolate to harden. Then serve and enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography