The benefit of working from home is experimenting with my existing recipes. After making my own Grain Free Biscotti I decided to make a rich, chocolate version.

INGREDIENTS:

3½ cup blanched almond flour
1¼ cup coconut sugar
1 tsp of baking soda
1 tsp  JF Spicy Salt
1 Tbsp cinnamon (optional) 
3 Tbsp organic, unsweetened cocoa powder
2 eggs
½ cup vegan butter, melted
2 tsp of vanilla extract
½-1 cup chocolate chunks (i like Hu)

PROCESS:

Preheat the oven to 325º. Combine your dry and wet ingredients in a large bowl. Work in the chocolate chips. Place a tiny bit of almond flour on your countertop and begin to form your dough into two, even loaves. 

Bake for 20 minutes on a parchment-lined cookie tray, then remove to cool for 15 minutes. Once slightly cool, use a serrated knife to slice your biscotti. Be gentle, they’re delicate. Flip the trays and place back into the oven at 250º to dry out. Remove when you've reached your desired crunch.