This Paleo Peppermint Mocha Biscotti is sweetened only with fruit! They are the perfect holiday treat with your morning coffee or hot cocoa (Jack and Charlotte’s favorite!). They’re great as is, but you can also drizzle on chocolate and add sprinkles or crushed candy canes.
Paleo Peppermint Mocha Biscotti
This Paleo Peppermint Mocha Biscotti is sweetened only with fruit! They are the perfect holiday treat with your morning coffee or hot cocoa.
Ingredients
- 3/4 cup softened pitted dates
- 2 tbsp coconut oil
- 1 1/2 tsp peppermint extract
- 2 eggs
- 1 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1/2 cup cacao powder
- 1 tsp baking powder
- dash of sea salt
- 1 tbsp cacao nibs or chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with a silicone mat.
- In a food processor, blend on high 3/4 cup softened pitted dates, 2 tbsp coconut oil, and 1 1/2 tsp peppermint extract. Blend in 2 eggs.
- Add 1 3/4 cup almond flour, 1/4 cup tapioca flour, 1/2 cup cacao powder, 1 tsp baking powder, a dash of sea salt and blend together.
- Form into a loaf about 6 inches wide and 1/2 thick. Add 2 tbsp cacao nibs or chocolate chips (if desired). Then bake for 20 minutes at 350 degrees until the top looks golden.
- Let cool for at least 5 minutes, and then use a sharp knife to slice cookies about 3/4 inches wide and 6 inches long (the width of the loaf).
- Lower the heat to 300 degrees and bake the cookies on their side for 12 minutes. Then flip and bake them on their other side for another 12 mins. Turn off the heat, crack the oven door open, and allow cookies to cool in the oven. Enjoy!
