Double Chocolate Mocha Biscotti

Ingredients

• 2 1/4 cups blanched almond flour
• 1/4 cup cocoa powder
• 2 tablespoons arrowroot
• 1 tablespoon organic decaf coffee, espresso grind
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup agave nectar
• 1/2 cup dark chocolate, 73%

Directions

1. 1

   In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.

2. 2

   Pulse until ingredients are well combined.

3. 3

   Pulse in agave nectar until the dough forms a ball.

4. 4

   Remove dough from food processor and work in dark chocolate with your hands.

5. 5

   Form dough into 2 logs on a parchment lined baking sheet.

6. 6

   Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.

7. 7

   Cut the logs into ½ inch slices on the diagonal with a very sharp knife.

8. 8

   Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.

9. 9

   Remove from oven and allow to cool, set, and become crispy.

10. 10

    Serve.