It's hard not to like these special paleo chocolate biscotti, especially with a hot drink and a few friends. (Paleo, Grain, Gluten & Refined Sugar Free)
3/4 cups almond flour
1/4 cup hemp seed flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons special infused coconut oil
4 tablespoons regular coconut oil
3/4 cup coconut sugar or honey
2 large eggs (or 1Tbsp arrowroot/tapioca flour with 1/4 cup almond/hemp etc milk if vegan)
2 teaspoons vanilla extract
1 cup dark chocolate chips
4 tablespoons chopped pecans
2 tablespoons chopped pitted dates
Heat oven to 170C
In a large bowl combine the flour, cocoa powder, baking soda and salt.
In an electric mixture, beat the coconut oils, sugar and the eggs for two minutes. Add the vanilla. Add the flour mix to the egg mixture and stir to combine.
Add chocolate, dates and pecans to the dough and mix well.
Divide into three pieces and roll each piece into a 6- inch log. Place a sheet of parchment on a baking sheet. Place the three logs of dough on the baking sheet. Flatten a bit. Bake for 28 minutes. Allow to cool.
When cool, carefully cut the rolls on the diagonal into ½ inch slices.
Lower oven to 160C
Bake the individual slices on both sides for 6 minutes per side.