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Raw, Vegan Coconut Biscotti

Author - Gena Hamshaw
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Ingredients

  • 1/3 cup raw almonds
  • 1 1/2 - 2 cups coconut pulp from making homemade coconut milk -- your amount will vary based on how thoroughly you strained the milk, among other factors
  • 1 teaspoon vanilla extract or the seeds from a fresh vanilla bean (tutorial here
  • 1 tablespoon ground flax meal
  • 4 tablespoons coconut nectar agave, or maple syrup
  • 2 tablespoons coconut or almond milk

Instructions

  • 1. Place the almonds in a food processor fitted with the S blade and grind well (not so well that they start turning into nut butter, but you want them to resemble flour). Alternately, you can use 1/4 cup almond flour.
  • 2. Add the coconut pulp, vanilla, flax, sweetener, and coconut or almond milk. Process until the mixture is totally incorporated and resembles a thick dough. If it's super sticky, add a little more coconut or almond milk.
  • 3. Turn the dough out onto a Teflex-lined dehydrator sheet and shape into a mini loaf. Dehydrate at 115 degrees for 3 hours.
  • 4. Cut the loaf into biscotti shaped cookies, and continue dehydrating till they are totally dry and crunchy (another 6-8 hours). Serve with tea or coffee :-)