All you need is a hot latte for dunking and your on route to white chocolate coconut hemp seed heaven!
I will confess these biscotti started life with the aspiration to be a blondie… but they demanded more from their lives… and their maker… after too long in the oven in too deep a pan this blondie in it’s under baked glory was sliced thin and re-toasted making some really yummy dunkers!
I have successfully made really nice brownies with this recipe in a 9×14 pan.. but I pushed the limits trying to cram all this goodness into a 9×9 deep square… so try this either way.
in a double boiler melt:
1 cup oil / butter
200 g white chocolate
along with a splash of real vanilla
In a seperate bowl mix:
1 1/4 cup organic cane sugar
2 cups of organic flour (white or spelt)
1 cup of hemp seeds
1/2 cup coconut
2 tbsp coconut milk powder
pinch of salt
combine with melted chocolate and pour into prepared pan:
9×13, bake at 325 for 35 minutes for a blondie
pour batter as I did into thicker smaller pan, then bake at 375 for 40 minutes, remove from oven cool 5 minutes, then slice into 1/2″ slices lay on cookie sheet and toast at 400 for 15 more minutes. If you have extra white chocolate a little drizzle would be peachy on your finished biscotti!
When life gives you lemons.. make coconut biscotti!