January 22, 2020


  • 150 gr of almond flour 

  • 140 gr of almonds 

  • 60 gr of tiger nut flour

  • 30 gr of vanilla plant based protein (rice, pea or a blend)

  • 100 gr or 70/80 ml of maple syrup or brown rice syrup

  • 1/4 tsp of salt

  • 2 tsp of vanilla powder or extract

  • 1 tsp of ground cinnamon

  • 50 gr of chopped dark or milk chocolate

  • more chocolate to glaze

  • coconut or brown sugar for coating

  1. In food processor add the almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.

  2. Add almond and tiger nut flours, protein powder, spices and salt. Pulse until just combined.

  3. Add maple and vanilla and blend again until the dough sticks together.

  4. At this point, remove mixture from processor and place in bowl and fold in the chopped chocolate.

  5. With your hands, form into two biscotti shaped logs and coat with coconut sugar.

  6. I made these in a dehydrator as I was testing sweets recipes for dehy...

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