Contributing Monkie Vanessa Sherwood
Published on September 26, 2008
Chocolate Walnut Biscotti (raw)
So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.
For the Biscotti:
1 Cup Fine Almond Flour
1 Tablespoon Avocado, peeled, pitted and chopped
1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura
1 Tablespoon Raw Cocoa Powder
1/8 Teaspoon Olive Oil
1 Tablespoon Salt
1/2 Cup Walnuts, Coarsely Chopped
1 Tablespoon Raw Cacao Nibs
2 Dried Pitted Prunes, Soaked until soft
2 Tablespoons Maple Syrup
1 Tablespoon Raw Cacao Butter, liquefied
1 Tablespoon Almond Milk
1 Teaspoon Vanilla Extract
Instructions: To make the Almond Flour, soak 2 cups of almonds 6-8 hours or overnight.
Dehydrate the almonds until dry and crunchy, 12-24 hours. Process in a food processor until you get a fine consistency.
Be careful not to over-process, unless you want almond butter! Strain the almond crumbs in a strainer – one that can separate the coarse crumbs from the fine flour. It is the fine flour that we will be using in this recipe. Keep the coarse crumbs for another dish.
Place all of the dry ingredients in a mixing bowl, including the walnuts and cacao nibs. Put the prunes, maple syrup, liquefied cacao butter, almond milk, and vanilla extract in a blender and blend until smooth. Stir into the dry mixture to form a dough.
Divide the dough in half and shape into two long rectangles slightly mounded in the center directly on a teflex sheet. Slide the teflex sheet onto a dehydrator screen and dehydrate at 115 degrees for 4-6 hours, until the outside feels dry.
Remove the dough from the dehydrator and slice into bars about 1 -2 inch wide. Put them directly onto a dehydrator screen without the teflex sheet and continue to dehydrate for another 12 hours or so. These biscotti won’t get as dry and crisp as traditional biscotti, but they sure are good!