This delicious cherry chocolate biscotti is made with DateME date paste and is vegan and gluten free. Goes great with that afternoon cup of coffee or as a sweet breakfast treat.
1 cup almond flour
¼ cup tapioca starch/flour
¼ cup white rice flour
1 Tbsp. coconut sugar (plus extra for dusting)
½ Tbsp. coconut flour
¼ cup butter, cold and cut into pieces
¼ cup DateME Date Paste, cold and cut into pieces
¾ tsp. vanilla extract
½ tsp. baking soda
¼ cup dried cherries
½ cup chocolate chips, melted (for dipping)
Add the almond flour, tapioca starch, white rice flour, coconut flour, coconut sugar, and baking soda to a food processor and pulse 5-10 times.
Add the butter and date paste to the food processor and pulse until well incorporated.
Add the vanilla extract and egg and pulse until combined.
Fold in the dried cherries and form the dough into a ball. Refrigerate the dough for 20-30 minutes.
Preheat oven to 325°F. Lay the dough out on a parchment covered sheet pan and form it into a slightly raised rectangle about 9”x4” in size. You can sprinkle the top of the dough with a little coconut sugar if you’d like.
Bake for 15-20 minutes or until the underside of the biscotti just starts to brown.
Remove from the oven and allow it to cool slightly. Carefully cut the biscotti into ¾”-1” thick pieces. Carefully separate the cookies and place them on their sides. Bake for an additional 5 minutes on each side, then remove the biscotti from the oven and allow them to fully cool. After they cool, place them in the fridge for 15-20 minutes.
While the biscotti is cooling, melt the chocolate chips in a microwave for 30 seconds at a time, stirring in between.
When the biscotti is ready, dip the bottom of the cookies into the chocolate and spread/flatten the chocolate out with a spatula or the back of a spoon. Place them in the fridge chocolate side up to set.
When the chocolate has set, flip them over and drizzle chocolate over the top of the biscotti. Allow the chocolate to set, then enjoy!