Make one batch of our Paleo, Vegan, Chocolate Biscotti. Add in coconut cream and tapioca starch (to help with binding).
Transfer the dough onto a prepared parchment lined baking pan. Using your hands, shape the dough into 1 single long log (2.5" wide).
Bake for 15 minutes.
Take out the biscotti and allow it to rest for 1 hour. Using a sharp knife, carefully slice into 8-10 pieces. Return to the oven for another 10 minutes.
Once the biscotti has cooled completely, place the chocolate chips into a microwaveable bowl and microwave on high for 30 seconds.
Dip each piece into the chocolate and coat in crushed hazelnuts. (I found that it was much easier to use a spoon/knife to slather the melted chocolate on rather than dipping).
Notes
Coconut Cream: you can substitute this with coconut oil
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/12/09/ferrero-rocher-biscotti-paleo-gf-vegan-oil-free/