Double Chocolate Mocha Biscotti

• 2 1/4 cups blanched almond flour
• 1/4 cup cocoa powder
• 2 tablespoons arrowroot
• 1 tablespoon organic decaf coffee, espresso grind
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup agave nectar
• 1/2 cup dark chocolate, 73%

1. In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
2. Pulse until ingredients are well combined.
3. Pulse in agave nectar until the dough forms a ball.
4. Remove dough from food processor and work in dark chocolate with your hands.
5. Form dough into 2 logs on a parchment lined baking sheet.
6. Bake at 350u0b0 for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife.
8. Spread slices out on a baking sheet and bake at 300u0b0 for 12-15 minutes.
9. Remove from oven and allow to cool, set, and become crispy.
10. Serve.

blanched almond flour, cocoa powder, arrowroot, coffee, celtic sea salt, baking soda, nectar, dark chocolate

Taken from www.food.com/recipe/double-chocolate-mocha-biscotti-366163 (may not work)