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Dark Chocolate Pistachio Biscotti

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 32 pieces 1x
  • Diet: Vegan


This vegan, light in sugar Dark Chocolate Pistachio Biscotti recipe is packed with flavor and the delicious health benefits of dark chocolate and whole grains.




  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.
  • Category: Dessert
  • Cuisine: American


  • 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 dessert, pistachio biscotti, vegan biscotti, vegan dessert