Vegan Chocolate Covered Cherry + Pistachio Biscotti

I've said it once and I'll say it again. May is my favorite month. Spring is my favorite season. With everything in bloom, spring ignites the breath of life. Life finding a way to rejuvenate, rebirth, blossom and grow.

Everything is so beautiful in the spring. From the birds singing their songs to the prettiest of petals blossoming on the trees, those silent moments in nature make me forget all the worries of human existence.

And it is something about the cherry blossom trees that stirs my soul, and inspired me to create something sweet and neat with cherries. 

I haven't met one person who doesn't like cherry blossoms. These delicate petals don't last long, but some of my favorite moments are standing underneath the tree while it snows petals. It is as for a moment my mind understands what it is like to experience the Garden of Eden. 

Back in the winter, I found this 1950's dress. The dress was at pink, precious and delicate as the flowers. This may be the only moment I could wear this dress, but in that moment, surrounding by a desolate city haunted by COVID 19, I experienced moments of bliss. 

“What a strange thing!
to be alive
beneath cherry blossoms.” 
― Kobayashi Issa, Poems

I hope the cherry blossoms inspired you the same it did for me, and allows all to be bright and happy even in a moment of darkness and solitude. 

Biscotti is not a quick and easy recipe. The applesauce adds some density to the biscotti so it is not completely crumbly like regular biscotti. However, it is still delicious and I prefer the chocolate covered biscotti with pistachios. For the images, I only covered half of the biscotti with chocolate; however, I recommend covering one entire side. 

Be well my friends! 

Vegan Chocolate Covered Cherry + Pistachio Biscotti
Prep Time: 10 minutes
Cook Time: 60 minutes
Makes 8-10 pieces

Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/4 cup cane sugar
1 tbsp canola oil
1/4 cup applesauce
1 tsp vanilla
1/2 cup dried cherries
1 dark chocolate bar, melted 
1/4 cup pistachios, chopped

Directions:
Pre heat oven to 325 degrees. In a bowl, mix the flour, salt and baking powder. In a separate bowl, mix the sugar, oil, applesauce and vanilla. Add the wet into the dry and fold until a dough-like texture forms. Add in the cherries and fold until well mixed. 

On a baking sheet lined with parchment paper, pour the dough and form into a brick-like shape. Bake in the oven for 25 minutes. 

Remove the biscotti from the oven and let it cool to room temperature for about 20 minutes. Reduce the oven heat to 300 degrees. 

With a serrated knife, cut the biscotti into slices, about 1 inch thick. Lay the slices on the baking sheet and cook for 8-10 minutes on each side. 

When done, remove from the oven and let it cool completely. Once cool, chop the pistachios. 
Melt the chocolate (on the stove or in the microwave). For me, I don't have a double broiler so I place a (NOT plastic) bowl on a small pot of simmering water and melt the chocolate by continuously mixing, and using an oven mit to lift to release steam. Pour chocolate on one half and immediately sprinkle, and press, the chopped pistachios on top.You can do the entire side, or half as seen in the images above. Let the biscotti cool completely before enjoying. Keep it in an airtight container on the countertop. Best if eaten within 5-7 days. 

Follow