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Raw Coconut Biscotti by

Source: Recipe from Wise Cicada - Organic Shop, New Market, Auckland, New Zealand


3 cups or 350g of threaded/desiccated coconut
3/4 cup coconut oil, melted
1/2 cup cacao
3/4 cup coconut sugar
zest from one orange
1 tsp vanilla extract
1/4 tsp lemon juice
2 tbsp cacao nibs
1/2 tsp cinnamon


In a bowl mix all the ingredients, except the coconut.

Now with a spatula mix the coconut into the batter.

Press the mixture into a lined tray.

Place in the freezer or fridge to cool down and solidify.

Cut once set, serve cold, they start to become soft at temperatures over 28 degrees.

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