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Pomegranate and Dark Chocolate Grain-free Biscotti

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 biscotti

Ingredients
  

  • 2 cups Ottos Cassava Flour
  • 1/2 tsp/ baking soda
  • 1/2 tsp. cinnamon
  • 2 eggs beaten (use 2 flax eggs for a vegan option)
  • 1/4 cup coconut oil melted
  • 1/4 cup pure maple syrup
  • 1 5.3 container Siggi's 2% coconut yogurt*
  • 1/2 cup coconut milk
  • seed from one pomegranate
  • 1/2 cup dark chocolate chunks
  • CHOCOLATE COATING:
  • 3 Tbsp. coconut oil melted
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. maple syrup
  • 2 Tbsp. shredded coconut

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, baking soda and cinnamon.
  • Add in remaining ingredients excluding pomegranates and chocolate and mix to a well-formed dough.
  • Carefully fold in pomegranate and chocolate chunks using your hands.
  • Place parchment paper on a cooking sheet and add on dough.
  • Shape dough into a flat log and bake for 20 minutes.
  • Take out of oven and slice diagonally in 1 inch thick strips. Bake for 15 more minutes.
  • Combine ingredients for chocolate coating and dip ends of biscotti in. Sprinkle coconut on top.
  • Enjoy!
  • *for strictly paleo or vegan, sub coconut yogurt or 1/2 cup coconut cream for siggis dairy yogurt
  • Adapted from Every Last Bite