Biscotti Tart



  • 1 1/2 cups Biscuit & Baking Mix (GF)
  • 2 eggs worth of egg replacer
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/4 – 1/2 cup semi sweet chocolate chips
  • OPTIONAL: 1/2 cup raw chocolate nibs
  • 2 tbsp. vegetable oil
  • 1 tsp. vanilla extract
  • 1 tsp. pure peppermint extract
  • 2 tbsp. tofu sour cream
  • 1/2 cup canned coconut cream
  • 1-2 cups of walnuts for the topping


Preheat oven to 350 degrees F. Mix all dry ingredients together. Now add all wet ingredients together separately and whisk for 30 secs. Add both dry & wet ingredients together and mix for 2 minutes. Pour into a (flat) tart like pan and bake for 30-40 minutes. You can roast your walnuts by placing them on a plate in the oven, along with the tart. Make sure to pull them out once they are slightly browned on top (approx. 5 minutes)! Once these are done, you can crush them manually, or in a food processor. Simply garnish the tart with them once it has cooled. TIP: Sometimes I like to prick the cake with a fork once its’ bake time is almost up — in order to pour some extra coconut milk over top. That way the cake ends up being more moist. Simply place it back in the oven. The oven can be turned off, or very low heat for 5 minutes. Enjoy ~



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