Mocha Biscotti

3 T cocoa powder

2 scoops About Time Mocha Mint protein

1/4 c sliced almonds

3 T spelt flour

1 T Instant coffee

1/2 t baking powder

1/4 t baking soda

1 1/2 T coconut spread- Olivio brand or coconut oil

6 packets Stevia

1/3 c sweet potato, cooked and mashed. cooled

2 t cinnamon

1 t nutmeg

2 t almond extract

1 t spelt flour- this is for rolling out dough after mixed

Preheat oven to 350 degrees. Lightly spray a cookie sheet with non stick spray. Cream together butter, Stevia, almond extract and sweet potato. Add all other dry ingredients except the 1 t spelt flour and almonds. Blend together, add almonds just to incorporate.

Lightly dust hand with some of 1 t spelt flour, put the rest on your counter top. Take dough from the mixing bowl to the flour and rub around the outer surface. Roll into a 12 inch long log by 2 inches wide. Place on cookie sheet and bake for 20 minutes. Remove from  oven and place dough on wire rack for 5 minutes to rest.

Cut dough on a bias on a cutting board. Yield 12 slices. Place back on cookie sheet. Bake for 8 minutes. Turn and bake for 7 more minutes. Remove from oven cool enjoy!

Try dipping these in some melted Dark chocolate too

Nutritionals per biscotti:

calories- 56

fat- 2.25 g

carbs- 3 g

protein- 5 g

Approved By Sean Marszalek CEOSDC Nutrition Inc

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