1/4 c ground chia seeds
1 c hot water
1/2 c coconut sugar or raw sugar
1/4 c brown rice syrup or maple syrup
1/2 c olive oil
1 tsp vanilla extract
1/2 tsp salt
2 c flour (I use spelt)
3/4 c cocoa or cacao powder
2 tsp baking powder
1/2 c desiccated coconut
100g dark chocolate for dipping

Preheat oven to 160C. Line 2 baking sheets with baking paper.

Put chia seeds and hot water in a blender and let soak for 5 minutes. Add sweeteners, oil, vanilla and salt and blitz until smooth.

Sift flour, cacao and baking powder in a bowl. Mix in coconut. Pour chia mixture into dry ingredients and mix until fully combined and a dough forms.

Divide dough in half and make 2 long log shapes on the baking trays (wet hands make this easier). My dough was very soft and wouldn't hold its shape so I put it in a brownie tin.

Bake for about 30 min until lightly browned. Remove from oven and cool for 10 min.

Reduce oven to 135C. Cut logs into 1-2cm wide slices and place sidedown onto the baking trays.

Bake for 20-25 min until biscotti is dried out.

Once fully cooled you can dip the ends in melted dark chocolate.