These vegan chocolate spelt biscotti are yummy. Spelt, a cousin to wheat, is a good substitute for people who are wheat sensitive.


Recipe Summary test

30 mins
1 hr 5 mins
15 mins
1 hr 50 mins
24 cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

  • Put chia seeds in a blender; add hot water. Let chia seeds soak in hot water for 5 minutes. Add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth.

  • Combine flour, cocoa powder, and baking powder in a bowl. Gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs.

  • Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands.

  • Bake in the preheated oven until logs are lightly browned, about 40 minutes. Remove baking sheet from oven and cool logs for 10 minutes.

  • Reduce oven temperature to 275 degrees F (135 degrees C).

  • Cut logs diagonally into 3/4-inch-thick slices. Lay slices on their sides on the parchment-lined baking sheets.

  • Bake in the oven until biscotti are dry, about 25 minutes.

Cook's Notes:

Add more pecans or chocolate chips to your taste! Or 2 tablespoons almond extract, 1/2 cup Kahlua(R), 1 teaspoon salt, 1/2 teaspoon stevia.

Nutrition Facts

208 calories; protein 3.2g; carbohydrates 25.1g; fat 11.7g; sodium 97.9mg. Full Nutrition