Recipe: Vegan Chocolate Pecan Biscotti

INGREDIENTS

• 1 tbsp chia seeds, ground
• 2 tbsp water
• 100g caster sugar
• 80ml plant-based milk, warmed
• 30g vegan butter/margarine, melted and cooled
• ½ tsp vanilla or almond essence
• 250g plain flour
• 1 tsp baking powder
• A pinch of salt
• 50g chocolate chips
• 50g pecans, chopped
• 100g dark chocolate, melted
• Extra pecans, crushed

DIRECTIONS

1. Preheat the oven to 160Fan/180C and line a large tray with parchment paper.
2. Stir together the chia seeds and water and leave for 5 minutes to form a gel. Whisk together the sugar, plant-based milk, vegan butter/margarine and vanilla/almond essence and then the chia gel.
3. Pour the flour, baking powder and salt into the wet mixture and stir to a dough. Fold in the chocolate chips and chopped pecans.
4. Divide the dough into 2 and shape into 2 logs, about 5-cm wide, on a large baking tray. Bake for 30 minutes.
5. Remove from the oven and reduce the temperate to 120Fan/140C and allow to cool for 15 minutes and then very carefully slice each log into 7-8 pieces. Lay the cookie slices flat on the baking tray and bake for 8 minutes, flip over and cook for 8 minutes again.
6. Allow to cool thoroughly and then dip, drizzle or decorate with the melted chocolate and crushed pecans. Store in an airtight container for 3-5 days.