My mornings are crazy busy. I typically pound a few cups of coffee and skip breakfast. Probably not the best way to start the day, but I don’t want to eat anything heavy because I plan on running once the kids are finally both off to school. To be more complicated, I also don’t want anything that’s empty calories. Food with a purpose is what I need.
Chocolate and coffee are a perfect combination. While I would love to grab a few bites of a chocolate muffin, those are calories that will do absolutely nothing beneficial for me. One Dark Chocolate Protein Biscotti is satisfying with some staying power.
Ground flax, garbanzo flour, and spelt team up with a plant based protein powder to give each biscotti almost 10 grams of protein. Almond butter and coconut oil are what I think of as “good fats,” so I don’t really count them against me and they also have a bit to offer nutritionally. Dark chocolate and pepitas are full of antioxidants and make this taste like dessert.
I did not use my typical go-to plant based protein powder. Instead, I used Garden Of Life Raw Organic Meal – Chocolate. For some reason, I was talked into buying this at Whole Foods, even though I know that I LOVE Vega One Chocolate. Not sure what got into me and why I was so ready to cheat and try something new. Let this be a lesson, just because it’s new, it’s not better. I prefer Vega One Chocolate for smoothies, but baking with Garden of Life works out well. Don’t judge me for wandering.
A cup of coffee in the morning or an afternoon tea are both a perfect match for Dark Chocolate Protein Biscotti. The first time I made these, my husband slept in a bit after getting home late from a work trip. Someone accidentally drank all the coffee. When Mr. Sleepyhead finally showed his face and I presented him with my new favorite breakfast snack, he took a bite and said, “You know what this would be good with? Coffee.” Well Mr. Sleepyhead, you snooze, you lose, and you drive yourself to Starbucks. And I’ll take a Grande Americano with room please.
- 2/3 natural almond butter
- 1 Tbsp coconut oil
- 2 eggs
- 1/3 cup grape jelly fruit spread (all fruit no added sugar)
- 1/4 cup dark chocolate cocoa powder
- 3 scoops chocolate protein powder
- 1/4 cup ground flax seed
- 1/4 cup spelt
- 1/4 cup garbanzo flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup warm water
- 1/2 cup dark chocolate chips
- 2 Tbsp pepitas
- 1/2 Tbsp real maple syrup
- Preheat oven to 325°.
- In a mixer, beat almond butter and coconut oil until combined.
- Add 2 eggs and jelly, mix until mostly smooth.
- Add cocoa powder, protein powder, flax, spelt, garbanzo flour, salt and baking soda.
- Mixture will be thick. Slowly pour in water with mixer running.
- Add chocolate chips until just combined.
- On a baking sheet covered with parchment paper, form 4x12 loaf. Wet hands to avoid sticking.
- Sprinkle with pepitas, pressing into the loaf.
- Bake 25 minutes.
- Take out of oven and drizzle with maple syrup. Return to oven for 5 more minutes.
- Remove and cool slightly.
- Cut crosswise into 1 inch slices.
- Place slices on side and return to oven for 15 minutes.