How to cook
Crunchy vegan cantuccini with cocoa and hazelnuts, which you can easily prepare in a few steps.
Soak the chia in warm water for a few minutes to swell up.
Mix the brown crystal sugar with the unrefined sunflower oil to melt the crystals.
Add them to the chia, once it swells up.
To the sweet mixture in the bowl add the other products - cocoa, soda, vanilla, Himalayan salt.
Thicken with wholemeal flour until you get a sticky dough that peels off the sides of the bowl while stirring. To absorb the required amount of flour, knead by hand at the end. Finally, add the crushed hazelnuts.
Grease your palms with sunflower oil and shape the dough into an elongated shape (like an elongated loaf, baguette type). Place it in a tray onto baking paper and flatten it so that it is about 1.2″ (3 cm) in hight.
Bake it at 356°F (180 degrees) for about 30 minutes until it hardens and it is not too soft, so that you can cut it.
When you take the sweet dough out of the oven, turn the oven off. Let it set and harden for a few minutes so that it does not crumble when it is cut. Then cut it into about 0.6″ (1.5) thick slices.
Arrange the Italian biscotti lying in the tray onto baking paper.
Turn on the oven and bake the Cantuccini at the same temperature for another 5-10 minutes. Be careful not to bake them for too long.
Take them out, leave them to cool and then store them in a box.
The vegan cocoa cantuccini with hazelnuts are ready!
Crunchy sweet Italian biscotti - a favorite of young and old!