Chocolate Chili Paleo Biscotti
Wooooo hooooo! It’s Saturday! The weekend has finally come. You made it, I made it, we all made it!
To celebrate the weekend, we’re having biscotti and coffee for breakfast! Healthy, right?
Of course it’s healthy. The above picture is what I call a Paleo Biscotti. Take note, this may not look too much like a biscotti, may not be hard and crispy like a biscotti, but it does have potential and tastes fantastic. Moist, chocolaty and biscotti-like (at least that was my intention) and… Paleo. 🙂
That coconut flour sure is tricky…
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This coupon is valid until February 7th!! Get yours now! And go enter for a free sample pack here!
And if you just cannot wait for your CORE Foods goodies in the mail, you could always make some chocolate biscotti in your very own kitchen…
This version is has a rich chocolate flavor, spiked with a kick of heat from the chili powder. You can omit whatever you feel like omitting. Don’t feel like spicy? Add in some cinnamon or ginger powder instead.
Chocolate Chili Paleo Biscotti
Makes one larger biscotti. Grain-free, gluten-free, dairy-free, and Paleo.
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/8 tsp chili powder
- 1 egg
- 2 tbsp pumpkin puree (or banana or olive oil, for moisture)
- 3 tbsp almond milk
- 2 tbsp honey
- 2 tbsp coconut sugar (for topping, optional sugar, powdered sugar, or just omit)
Directions:
Preheat oven to 375 degrees.
Combine coconut flour, cocoa powder, baking powder, salt, and chili powder in a small bowl. Mix well and make a well in the center.
Add the egg, pumpkin, almond milk, and honey. Stir well with a fork to work out any lumps. Let rest for a couple of minutes to allow the coconut flour to absorb the liquid.
On a parchment-lined baking sheet, scoop your batter onto the sheet and form into a long oval shape (biscotti-like shape!). Sprinkle coconut sugar on top, if using, patting it down slightly so it sticks.
Bake your biscotti for 30 minutes, or until the roll is golden brown.
*Note: Because I live at a higher altitude, I had to bake my biscotti for about 45 minutes. Just be aware that your biscotti has a little range on baking time. Poke in the middle at 30 minutes to see if batter has set and baked through. If not, bake longer.
Yum! Happy weekend my health-iets! Go forth and be healthy. 🙂
[…] Chocolate Chili Paleo Biscotti | What Runs Lori […]
Just tried these — used carob powder instead and applesauce for the pumpkin. Smells amazing, in the oven now.. so excited!!
THANK YOU! 🙂
Okay Lori, this is totally being bookmarked for later!
Once you bake it, cut it into biscotti slices and then place back into the oven for another 20 minutes and THEN it’ll get all crispy like 😉
Oh, you’re a genius! Thanks, Meagan!
love it! love having chocolate and chili together!!! and love biscotti too 🙂
1) You are the Paleo Baking Queen. Seriously, awesome work!
2) I really need to stop starring your posts and get around to trying a few of them out
3) I’m going to run a google search for brussel sprouts so I can stop thinking about chocolate for the remainder of the evening.
Have a great weekend!!
I just bookmarked a chocolate chili cookie. Now I’m going to make it….right now!
I’d actually love to see MORE recipes with coconut flour! 🙂 I’m trying to find new ways to use it. This looks so good! I was just talking to some friends the other day about making something with chocolate and chili powder so this may be it! Thanks for the recipe.
Please please make more recipes using other flour/meal that coconut flour, it’s very hard to get it!
You got it! Thanks for the feedback. 🙂