Nutty Dark Chocolate Chunk Almond Flour Biscotti

This quick sweet potato chocolate pudding recipe was developed exclusively for and our customers by the talented Rachel Mansfield. Rachel shares her tasty and nourishing recipes on her website, RachlMansfield


Nutty Dark Chocolate Chunk Almond Flour Biscotti

Nutty Dark Chocolate Chunk Almond Flour Biscotti



  1. To make your own almond flour, place about 2 cups of raw almonds (1 cup at a time) in the food processor.
  2. Pulse until you reach a flour-like consistency and sift into a container.
  3. Repeat until all almonds are flour consistency.
  4. Preheat oven to 350 degrees.
  5. Mix Almond Flour, Arrowroot Flour and Baking Powder in a medium bowl.
  6. In another bowl, mix maple syrup, Almond Milk and vanilla extract.
  7. Mix the dry ingredients to wet and mix well.
  8. Line a baking tray with parchment paper.
  9. Make a rectangular shape with the dough.
  10. Bake in oven for 20 minutes.
  11. Let it cool for a few minutes then cut into slices across.
  12. Bake for another 10 minutes.
  13. Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes.
  14. Flip each cookie onto the other side and bake another 10 minutes.
  15. Once cooled, melted Dark Chocolate Chips and Organic Coconut Oil and dip each biscotti
  16. Leave on parchment paper until chocolate is cooled and enjoy!

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