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Chocolate Dipped Coconut Cashew Biscotti

Let’s talk about fat. Obviously its the new thing (on the cover of Time, for example). In the meat unit I did a mini-unit on fat, and information has changed since even then! I taught the kids that there was good fat and bad fat – good was mono and poly unsaturated fat, and bad was saturated and trans. I taught the kids to use olive oil, veggie and canola oil and avoid saturated fat (mostly from animals). Well in the five years since I taught this, the word on saturated fat has been tweaked. Saturated fat, especially from coconut and butter (butter from grass-fed cows) can lower bad cholesterol, not to mention transport vitamins and give you great energy.

We’ve been eating coconut oil lately, and a snack I eat almost every day is Ezekiel (Food for Life) bread, toasted, with coconut oil and kosher salt. SO GOOD. I bake with butter or oil the same way I have (because I enjoy the consistent results) but for our “around the house, healthy snacks” coconut oil is a great sub. These biscotti were tasty – especially with the chocolate. I’m not usually a fan of cashews but they were the perfect complement in these cookies. These would be perfect for a shower/brunch or just as an afternoon snack with coffee.

Chocolate Dipped Coconut Cashew Biscotti

Makes about 30

1 c. unsweetened coconut flakes

3/4 c. sugar

2 c. all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/3 c. coconut oil

1/2 c. water

1 tsp. vanilla

1/2 c. unsalted pistachios, chopped

1/2 c. bittersweet chocolate chips

Flaked coconut, optional

1. Preheat oven to 350 degrees. Spread coconut flakes on a baking sheet. Place in preheated oven and bake for 5-10 minutes, or until golden brown (watch carefully).

2. Place toasted coconut in food processor with sugar and process until finely ground. Add to a mixing bowl with flour, baking powder, baking soda, and salt. Whisk to combine.

3. Melt coconut oil in glass measuring cup with water and stir to combine. Add to mixing bowl along with vanilla and stir to combine. Add nuts and stir to combine.

4. On a baking sheet lined with parchment or silpat, shape dough into two, 12 inch long logs (about two inches wide).

5. Bake in 350 degree oven for 25 minutes. Remove from oven and cool ten minutes. Reduce oven temperature to 300 degrees.

6. Slice into 1/2 inch slices on cutting board and return to baking sheet, cut side up.

7. Bake for another 25 minutes. Let cool completely on wire rack.

8. Melt chocolate chips in microwave (30 second increments, stirring in between, until melted).

9. Dip one side of each biscotti into chocolate and return to wire rack, chocolate side up.

10. If desired, dunk half of the chocolate portion in coconut flakes and return to rack.

11. Store in tupperware about 1 week at room temperature.