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Dark Chocolate Espresso Biscotti

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Vegan Dark Chocolate Espresso Biscotti that is crunchy, perfectly sweetened and so decadently rich in an amazing rich dark chocolate flavor. These are great on their own or dipped into whipped cream or coffee!

Seriously….is there anything better than dark chocolate and espresso?! My friends seem to agree with me too, because they all seriously love my Double Chocolate Espresso Almond Cookies.

These are richly chocolate, which is enhanced by espresso and orange juice. At first, I just used almond milk, but the flavor wasn’t quite right. The orange juice added more depth, yet you can’t taste orange juice…exactly what I wanted. They turned out more flavorful than I hoped. Not overly sweet, just full of a wonderful chocolate sensation….just as biscotti should be. You could also add almonds or dried fruit, but I wanted mine to be all about the chocolate! 🙂

These Vegan Dark Chocolate Espresso Biscotti are everything you want in biscotti:

  • crunchy
  • rich
  • decadent
  • perfectly sweet
  • perfectly dip-able
  • great served with coffee, tea or hot chocolate even

Dip them in coffee, tea, almond milk…or get extra fancy and serve them with my decadent chocolate whipped cream! Oh yeah! Seriously….the whipped cream just takes them over the edge.

Dark Chocolate Espresso Biscotti

Brandi Doming
5 from 3 votes
Print Recipe
Yields 12 biscotti

Ingredients

  • 1 1/2 cups spelt flour
  • 5  tablespoons raw cacao you can use regular cocoa, but the taste won't be as authentic
  • 3  tablespoons dark cocoa a must here
  • 1/2 cup organic evaporated cane juice
  • 3 tablespoons organic dark brown sugar packed
  • 1 tablespoon quality ground espresso such as Illy or Community
  • 2 1/2  tablespoons ground flaxseed
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Wet ingredients:
  • 1/2 cup + 1 tablespoon orange juice
  • 3 tablespoons grapeseed oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Madagascar bourbon vanilla
  • 1/2 cup + 2 tablespoons vegan dark chocolate chips or chopped chocolate I used a combo of a chopped dark chocolate bar with some semi-sweet chocolate chips

Instructions
 

  • Pre-heat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
  • Make sure to measure all ingredients well by leveling off with a knife, to ensure the dough comes together properly.
  • You will only need 1 large bowl and 1 coffee mug to make the batter for this recipe. In the coffee mug, add the orange juice and heat for 30 seconds in the microwave. Whisk in the flaxseed, espresso, dark brown sugar and syrup. Set aside. In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt to get rid of any lumps. Whisk very well. I like to use my hands for this. Next, whisk in the evaporated cane juice. Stir in the chocolate chips and chopped chocolate.
  • Add the vanilla and oil to the reserved flaxseed mixture and whisk until emulsified. Make a well in the center of the flour mixture and pour the liquid in the center of the bowl. Fold the batter with a rubber spatula until well combined and a dough forms, it may take a minute or so. It will be sticky once it comes together so rub a small amount of cocoa powder between your hands, if necessary. Pour the dough out onto the prepared sheet pan and form a log roughly 4 inches wide, 12 inches long and about 3/4 inch high. It doesn't have to be perfect, just try to make an even layer across, pressing the log with the palms of your hands.
  • Bake for 20-25 minutes until firm and a toothpick comes out completely clean when inserted in the center. I baked mine at exactly 24 minutes. It will spread and crack some at the top, which is perfectly fine. Cool on the pan for 25 minutes. With a very sharp knife, gently cut diagonally 1/2-3/4 inch wide strips, pressing the knife down with the palm of your hand. They will be tender and delicate, but don't worry, they will firm up a lot after they cook more and cool completely!
  • For the 2nd bake, pre-heat the oven to 300°F.
  • Very carefully, lay the cut biscotti on their sides on a cooling rack, then place the cooling rack on top of a sheet pan. This prevents the need to flip them over during baking, and a more evenly baked cookie. It worked beautifully. Bake for 15-20 more minutes until very firm. I took mine out at 18 minutes. Cool completely before handling. They will crisp up considerably as they cool. You can slightly toast them the following day to re-crisp, if you like, or just store them in the fridge.
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Comments

    • The Healthy Flavor

      Thank you so much Tiffany! So glad you loved it and thank you for sharing the link on Facebook and how much you enjoyed making it! They are addictive. French silk pie?? That’s not my recipe…oh, you must be referring to the next dessert on the Potluck after mine! 🙂

      Reply

  6. Somer

    Okay! Finally made it though to comment rather than to put out fires! Brandi, you made the right choices, the orange juice sounds like a delectable addition and these have to be ALL about the chocolate, and that chocolate whipped cream! WTH (What the Heck!) Checking it out now!!! xx

    Reply

    • The Healthy Flavor

      Thank you so much Somer, that means a lot to me! The first batch I used almond milk, and it was good, but not great…then I thought “I bet orange juice would really enhance the chocolate” and it did, it was so amazing the next batch!! A very noticeable difference. VVP rocked…I’m still making my rounds too 🙂

      Reply

  10. The Healthy Flavor

    Awww thanks for your sweet words Judy!! Of course not, I’d be honored if you did! That means so much to me. Yes, I had to go over the top for the potluck…I just couldn’t help myself, haha! I’ve eaten 5 of the biscotti today dipped in that cream…mmmmm!! 🙂

    Reply

  15. The Healthy Flavor

    Hahaha Sarah! Yes, the biscotti themselves are fairly healthy…but the cream takes them over the top, in a good way! At least, it is a healthy coconut cream and not dairy…it is a dessert afterall…so I wanted it special 🙂 It is totally delicious just dipped in some cinnamon tea though 🙂

    Reply