Monday, December 20, 2021

Marbled Peanut Butter Biscotti

Marbled Peanut Butter Biscotti is the perfect melding of two vegan doughs: one made with @pbfit and one with the rich flavours of @nakednutrition Hot Cocoa Naked Shake. Great on their own, or dipped in dark chocolate for an extra layer of decadence!

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Whew, what a December! Now that things are relatively settled (I hope) and exams are done, I've had time to bake for the holidays! Like last year, I kept things really scaled back since we aren't having the gaggle we normally do here (and without me working, my coworker gift list is non-existent). I did, of course, have to make at least one batch of biscotti and after receiving a tub of Naked Nutrition's Naked Shake in Hot Cocoa flavour I knew I had to use it somehow.

For me there is no better flavour combination than peanut butter and chocolate, so that was an easy pick! I don't often have a jar of peanut butter around, but I did have some powdered peanut butter from PBFit and used that. When I opened the lid on the Naked Shake, I was blown away by how good it smelled - think the richest brownie batter with a hint of milk (a feat for a vegan powder, but then again every single product I've received from Naked Nutrition has been beyond delicious). A serving is only 130 calories, but it packs 20g of protein - and let me tell you, mixing the powder with a bit of cold water before adding some boiling water makes a pretty rich hot cocoa!

The dough for this biscotti requires two separate preparations and some finessing to shape the logs (wet hands really help) but boy is it worth it! While most of the finished biscotti were wrapped for gifts, the ends of the logs became snacks that were a welcome addition to the holiday bustle here at home!

Marbled Peanut Butter Biscotti

Makes ~18 pieces

Peanut Butter Dough 
1/2 cup PB Fit (or Naked PB, or powdered peanut butter of choice)
3/4 cup water 
1 tbsp vanilla
5 tbsp canola oil 
3/4 cup sugar
1/4 tsp salt
2 cups flour
1 tsp baking powder
Chocolate Dough 
2/3 cup sugar 
3 scoops Naked Shake Hot Cocoa (or your preferred chocolate protein shake)
3/4 cup water
2 tbsp canola oil
1 tbsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/4 tsp salt 

Peanut Butter Dough:
  1. In a bowl, whisk together the PB Fit, water, vanilla and oil together until smooth. 
  2. Add the sugar, flax and salt and mix well.
  3. Add the flour and baking powder and mix until combined. 
  4. Set aside.

Chocolate Dough:
  1. In a bowl, combine the sugar, Naked Shake, water, oil and vanilla until well mixed.
  2. Add the flour, baking powder and salt and mix until just combined.

  1. Heat oven to 350F (convection if possible).
  2. Alternate dollops of peanut butter and chocolate dough to form two logs on a parchment lined baking sheet. Use damp hands to smooth the dough out and make sure the two doughs stick together.
  3. Bake for 30 minutes. 
  4. Cool on the sheet for 10 minutes, then slice on the bias with a sharp serrated knife into pieces.
  5. Place pieces back on the sheet - if using convection, place them standing up, if standard oven place them cut side down (you will need to flip them halfway through the baking time).
  6. Bake for a further 10-12 minutes. Cool completely on the sheets. 

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