Dark Chocolate Pistachio Biscotti (Vegan)

Sharon Palmer

I love the simple, rustic quality of biscotti, that twice-baked Italian treat that elevates everything from espresso to seasonal fruit to sorbet. This recipe for Dark Chocolate Pistachio Biscotti is vegan, moderate in sugar, and even packed with whole grains. Make up a batch in advance to enjoy during the week, in lunch boxes, coffee breaks, and entertaining. I like to bake these up and store them in the freezer, then pull them out for treats. All you have to do is make the dough, shape into a log, bake the dough log, slice it into thin strips, and bake it again.

These biscotti are rich in cocoa powder, which is a great source of dark chocolate polyphenols—compounds linked to heart health benefits. The addition of healthy fats from pistachios and chia seeds, and whole grain flour further pushes the bounty of benefits. You can swap out the pistachios for other types of nuts, such as almonds, walnuts, or peanuts, if you like. And make this recipe gluten-free by using a gluten-free flour blend. Check out my Plant Power Live Show, where I show you how to make this delicious recipe step-by-step. And if you’re interested in learning more about the health benefits of chocolate, make sure to read my blog about it at The Plant-Powered Dietitian.

Check out my instructional photo guide for making this delicious recipe below.

Divide dough in half.
Roll out into 4-inch by 11-inch rectangles on parchment paper.
After baking the first time, slice into strips and bake the second time on each side.

Watch my Facebook Plant Power Live video, where I show you how to make this recipe step-by-step, below.

Today I’m doing a plant-based cooking class on dark chocolate. Follow along with me by grabbing the recipe for Dark Chocolate Pistachio Biscotti on my blog at SharonPalmer.com.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Friday, February 15, 2019


Dark Chocolate Pistachio Biscotti (Vegan)

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)

  • Author: The Plant-Powered Dietitian
  • Yield: 32 pieces 1x



  1. Mix chia seeds, soymilk, vanilla, and apple cider vinegar in a bowl and let stand for 10 minutes.
  2. Preheat oven to 350 F.
  3. Mix margarine and sugar in an electric mixer until creamy.
  4. Add chia seeds-soymilk mixture and mix until smooth.
  5. Stir together flours, corn starch, cocoa powder, cinnamon, and salt (optional) and mix well.
  6. Gradually add dry ingredients to electric mixer bowl, and mix until smooth. Should make a stiff dough.
  7. Stir in chocolate chips and pistachios by hand.
  8. Remove dough from bowl and divide into two equal parts. On parchment paper, roll out each piece of dough to approximately 4-inches wide by 11-inches long by 1-inch thick.
  9. Place the parchment paper with dough on baking sheets and bake for 20 minutes.
  10. Reduce temperature to 300 F. Remove dough from oven, and allow to cool slightly. Slice into ½-inch thick strips and place on parchment paper lined baking sheets with cut side up.
  11. Bake at 300 F for about 8 minutes, turn over to other side and bake for about 8 minutes, until slightly dry and golden brown.
  12. Remove from oven, cool, and store in airtight containers.


  • Serving Size: 1 biscotti
  • Calories: 107
  • Sugar: 6 g
  • Sodium: 22 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 3 mg

Keywords: dark chocolate, pistachio, biscotti, vegan dessert

For other plant-based treats, try my favorite recipes:

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *