Vegan Chocolate Spelt Biscotti

1. 1

   Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

2. 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.

3. 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.

4. 4

   Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands.

5. 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.

6. 6

   Reduce oven temperature to 275 degrees F (135 degrees C).

7. 7

   Cut logs diagonally into 3/4-inch-thick slices. Lay slices on their sides on the parchment-lined baking sheets.

8. 8

   Bake in the oven until biscotti are dry, about 25 minutes.

* Per serving · 4 servings · Values may vary.