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1
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
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2
Put chia seeds in a blender; add hot water. Let chia seeds soak in hot water for 5 minutes. Add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth.
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3
Combine flour, cocoa powder, and baking powder in a bowl. Gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs.
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4
Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands.
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5
Bake in the preheated oven until logs are lightly browned, about 40 minutes. Remove baking sheet from oven and cool logs for 10 minutes.
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6
Reduce oven temperature to 275 degrees F (135 degrees C).
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7
Cut logs diagonally into 3/4-inch-thick slices. Lay slices on their sides on the parchment-lined baking sheets.
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8
Bake in the oven until biscotti are dry, about 25 minutes.
