(5 biscotti)


1 cup cashews, soaked overnight and drained

14 large medjool dates, chopped small

1 tsp vanilla extract

1 tbs coconut oil

1 cup pistachios, chopped

1 – 1½ cups almond meal

Whole pistachios for garnish


Preheat the oven to 100’C. Combine cashews, dates and vanilla in a blender and process until well blended. Add coconut oil, if necessary, to blend. Add pistachios and pulse to combine, but leaving bits of pistachios visible. Stir in almond meal to make very stiff dough. Transfer to a cookie sheet lined with parchment paper, and form into a log about 8cm wide, 13cm long and 2,5cm tall. Lightly score tops diagonally into 2,5cm wide pieces. Place one whole pistachio in the centre of each scored piece. Bake for 1½ hours, or until firm. Remove from oven, and let cool briefly. Slice on diagonal along score marks. Return to the oven and bake 40 minutes longer, or until firm. Serve immediately, or store in an airtight container in the refrigerator. *betternutrition magazine feb 2015*

Nutritional Information:

calories 222; protein 6g; fat 12g (1g saturated); carbs 27g; cholesterol 0mg; sodium 5mg; fibre 4g; sugars 20g

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