Oil-free Vegan Coffee-Cacao Biscotti

 Oil-free Vegan Coffee Cacao Biscotti by An Unrefined Vegan

Oil-free Vegan Coffee Cacao Biscotti by An Unrefined Vegan

As fun as seven days of salad were – – I’m ready for something different! What better way to dive back in than to share something crunchy, chocolatey and slightly sweet to go along with one’s afternoon tea or coffee? Without further ado:

Coffee-cacao biscotti!

Oil-free Vegan Coffee Cacao Biscotti by An Unrefined Vegan

Oil-free Coffee-Cacao Biscotti
Serves 14
These not-too-sweet, crunchy biscotti are tailor-made for an afternoon coffee or tea break.
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115 calories
22 g
0 g
2 g
2 g
1 g
48 g
92 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 115
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 92mg
Total Carbohydrates 22g
Dietary Fiber 1g
Sugars 5g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups whole wheat pastry flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. salt
  4. 1 tsp. powdered stevia
  5. 1/3 cup coconut or maple sugar
  6. 1 Tbsp. freshly ground coffee beans
  7. 2 Tbsp. flaxseed meal
  8. 3/4 cup freshly-brewed coffee
  9. 1/4 cup non-dairy milk
  10. 1 1/2 tsp. vanilla extract
  11. 1/3 cup cacao nibs (or use vegan semi-sweet chocolate chips)
  1. Preheat oven to 350-degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, ground coffee, salt and powdered stevia.
  3. In a small bowl, whisk together the coconut/maple sugar, coffee, non-dairy milk, vanilla extract and flaxseed meal. Set aside to thicken slightly.
  4. Pour the coffee mixture into the flour mixture and stir well. Fold in the cacao nibs.
  5. Pat the batter into an approximately 6-inch x 10-inch rectangle. Bake for 35 minutes, remove from oven and let sit on a wire rack for 20 minutes. Cut into 1/2" thick slices and place, cut side down, back onto the baking sheet.
  6. Reduce oven temperature to 325-degrees F. Bake biscotti for 10 minutes, then turn them over and bake the other side for an additional 10 minutes. Cookies should feel firm with a slightly soft center. They will crisp as they cool.
  7. Remove biscotti from pan and let cool completely on a wire rack. Drizzle, dip or brush with melted vegan chocolate, if desired. (Calorie count will go up...just saying.)
an unrefined vegan http://www.anunrefinedvegan.com/
 Oil-free Vegan Coffee Cacao Biscotti by An Unrefined Vegan

Oil-free Vegan Coffee Cacao Biscotti by An Unrefined Vegan




28 thoughts on “Oil-free Vegan Coffee-Cacao Biscotti

  1. keepinitkind

    It has been a long time since I’ve made biscotti, but I have 1/2 a bag of pistachios in my pantry just yearning to be used in these! So lovely!

    1. An Unrefined Vegan

      I hadn’t made them in ages either – not sure why – guess the whims of baking. Somehow I don’t feel too guilty eating biscotti as compared to cookies. Oh – hey! I made your Grandma’s Minestrone for Sunday dinner – so GOOD! Love the seitan meatballs. The soup was so pretty and so healthy-looking, wanted to dive right in while it was cooking!

  2. Gabby @ the veggie nook

    Hahah you certainly earned the right for a treat, those were an amazing collection of salads you just posted. These look perfect for dipping!. I love chocolate dipied biscotti because when you dip it some of the chocolate gets in your coffee- just divine! 🙂

  3. Veggie V! @ Veggie V's Vegan Adventure

    I love biscotti! How did you keep yours crisp? I’ve only made it once, and it was delicious, but I couldn’t keep it crisp. By the next morning, it was soft, and by the end of the second day, it was icky. I don’t have a giant glass container to keep biscotti in, so any other ideas if that was your initial response? LOL

  4. Shira

    So amazing! Chocolate and pistachio – ridiculous! I honestly don’t know how you do it. You amaze me! 🙂

  5. thingsmybellylikes

    Oooh, I have all these ingredients (except pistachios, I can’t keep them in the house for reasons of cramming them into my mouth)…excited!

  6. annesturetucker

    Divine Biscotti – they look SO good. Beautifully dipped in dark chocolate. It really takes willpower not to rush out in the kitchen and start making biscotti 🙂
    I made your salad “Fruit with basil/lime dressing” – and it was so tasty I made it 2 days in a row!!

  7. luminousvegans

    You know, I’ve never had biscotti pregan or otherwise so I may have to try this soon. It looks yummy! Do you know what country biscotti originates from? It’s Italian right? I only ask b/c we r having an Italian themed potluck soon and I am considering what to make/bring.

    1. An Unrefined Vegan

      Italian, I believe. I avoided biscotti for a long time cuz I’d only seen it in cafes looking very sad, dry and scraggly in glass jars. But it really is very good and you can put all kinds of good things in them. Italian potluck sounds fun!

  8. Dudette

    Coffee-cacao-pistachio biscotti?!?! Is that even real?! Maybe I am miss your salad-week a bit less now!!! This is fantastic! You’ve earned it!

  9. Ashlae | oh, ladycakes

    I haven’t made biscotti in ages (2 years, at least). I certainly need to start making it again. It’s one of my favorite things to enjoy with my morning cup of coffee. Or anytime, really 🙂 And I love the combination of coffee, chocolate AND pistachios – delicious!

  10. tinykitchenstories

    Mmmm! Yet another post of yours I’ve added to the “Blog posts to make” folder in my bookmarks…The Husband will love them!

  11. Pingback: Easy Oil-free Lemon Hummus. Vegan, Gluten-free.

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