double chocolate candy cane biscotti.

Ok. So i realize I’ve neglected this blog for the past month or two. Between building the studio (all DIY I might add) and renovations to our home, Christmas on the horizon and study, I haven’t had much time to do much of anything else.

As promised, here’s the first recipe in a series of holiday plant-based baking. I’ll (hopefully) post another 2-3 in the next week. No guarantees though. 😉

These little biscotti babies are gluten-free and vegan s that everyone can enjoy! If you want to take a step further and go nut-free, feel free to sub the cup of almond flour for more oat flour (you may need to add more liquid to account for the extra oats) or a gluten-free baking flour.

Happy Friday, lovelies!


Les xx


  • 2 cups of oat flour (blend 2 1/4 cups gf oats on high until it becomes a fine powder)
  • 1 cup almond flour
  • 1/2 cup raw cacao (or sub another unsweetened cocoa)
  • 1/4 cup coconut sugar
  • 1/3 cup ground flax
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t fine sea salt
  • 1 cup vegan chocolate chips
  • 3-4 mini candy canes (crushed)
  • 1/2 cup maple syrup
  • 1/2 cup vegan butter (softened)
  • 1/2 cup non-dairy milk
  • 1 t peppermint extract
  • 1 t vanilla extract
  • 1 tsp coconut oil


Preheat oven to 350 F and line a baking sheet with parchment paper.

In a bowl, combine maple syrup, extracts, milk, butter, flax, and coconut sugar. Using an electric mixer, mix until smooth.

In another bowl, add flours, cacao, baking powder and soda and sea salt and stir until combined.

Slowly add the dry ingredients to the wet and mix until uniform. fold in 1/2 cup chocolate chips.

Cut the dough into 2 equal parts and roll into 2 12-16 inch logs. Place the logs on your parchment lined baking sheet and using your hands, Press the dough so that it is approx. 3-4 inches wide and about 1 1/2 inches thick.

Bake for 25-30 mins or until the dough springs up in middle. Carefully transfer the parchment paper to a cooling rack and cool for 25-30 mins. Once cooled, use a serrated knife to cut the biscotti into 3/4 inch slices width wise. You can cut these on an angle to get longer pieces, but given that these are vegan and gluten-free, I found the smaller pieces stayed together and dried out more evenly on the second bake. Adjust the heat in your oven to 250 F and bake for 30 additional mins. Depending on the thickness of your slices, you’ll need to adjust baking times. You want your biscotti to be very dry. Mine too approximately 35 minutes.

Remove the biscotti from the oven and allow them to completely cool.

Place 1/2 cup of chocolate chips and coconut oil in a microwave dish and microwave in 45 second increments. Stir and microwave again until completely melted. Dip or drizzle your biscotti and top with crushed candy canes. Allow the chocolate to cool and harden. Dip these bad boys in a big ol’ mug of coffee or hot chocolate. Bliss out.

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