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Mystery Box Challenge accepted! Quick and easy Vegan Biscotti with the flavors of cranberry and pistachio just perfect for the holidays. Enjoy!
I whipped up a batch of whole wheat Cranberry Pistachio Vegan Biscotti for a holiday party last weekend and I can’t wait to get in the kitchen and make more flavors too!
I seriously can’t stop eating these! They are just sweet enough and have a nice crunch, but not in a break your teeth kind of way that reminds me of some traditional biscotti.
And these have no butter, no oil and no eggs! Just real whole food ingredients that won’t make you feel guilty when you reach for one more!
I actually jotted down this recipe in my notebook over a month ago now, but kept putting off actually making it.
And then I got word of a Mystery Box Challenge, being hosted by Andrew (One Ingredient Chef) and Sam (It Doesn’t Taste Like Chicken), that sounded super intriguing to me.
It works kind of like Chopped on the Food Network, except in the end, we all win because we get to see all of these delicious recipes and no one has to go home.
I signed up not knowing what ingredients would be in the mystery box – obviously…that’s the point! When I got the e-mail with the list, I could not have been more thrilled: cranberries, pistachios and coconut milk.
Say what?? It’s like they were reading my mind! Or maybe they just wanted it to be festive. Either way, I knew I would be making Cranberry Pistachio Biscotti and they turned out amazing!
There are 19 more delicious vegan recipes at the end of this post from all the other talented bloggers who participated in this Mystery Box Challenge.
From breakfast to dessert, sweet to savory, we’ve got you covered! If you like cranberries and pistachios, it is certainly your lucky day!
But, first things first, let’s get back to this vegan biscotti recipe.
For research purposes, I’ve eaten these for dessert, snack and even breakfast! And guess what, they are the perfect treat at anytime of day!
My son was happy to see them in his lunchbox a few times already. I’m betting even a large jolly man in a red suit might like to see these waiting for him on a certain holiday evening.
These vegan biscotti cookies are such a festive, delicious treat.
If you want them crunchier, slice them thinner; if you want them a little softer, slice them thicker. Just be sure to watch them closely during the second bake so they don’t burn.
If you slice them thinner, you might need less time; if you slice them thicker, you might need an extra minute or two.
Enjoy with your favorite cup of coffee or tea…or just by themselves. Either way, they are delicious!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Whole Wheat Cranberry Pistachio Vegan Biscotti
Ingredients
- 1 ¾ cups white whole wheat flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cashew butter
- ½ cup canned full fat coconut milk
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- ½ cup shelled pistachios
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a food processor, combine the flour, sugar, baking powder and salt. Process for a few seconds to blend.
- Add the cashew butter and process until combined.
- Add the coconut milk and vanilla and process again until blended well and the mixture is moist throughout.
- Add the pistachios and dried cranberries and pulse a few times to mix.
- Turn the mixture out onto a clean surface and mash it together. There may be some crumbly bits left behind…gather them up and mash them into the dough until everything sticks together.
- Shape the dough into a disc shape and cut it in half.
- Shape each half into a log…about 12 inches long…and then press down on the tops slightly to make them flatter.
- Carefully transfer the logs to the prepared baking sheet (I used two flat spatulas slid underneath to help with this).
- Bake for 20 minutes and then let cool on the baking sheet for about 10 minutes.
- Carefully transfer the logs onto a cutting board and slice horizontally into ½ -1 inch slices (mine were about ¾ inch). Place the slices, cut side down, back onto the baking sheet and bake another 7 to 8 minutes until lightly browned. Keep an eye on them – if yours are on the thinner side, they will take less time…if they are thicker, you might need a minute or two more.
- Let cool on the baking sheet (if you can wait that long). They will continue to crisp up more as they cool.
Notes
Nutrition
Now, please browse through and show some love for all of the Mystery Box Challenge recipes! Enjoy!!
Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef
Vegan Cranberry Pistachio Loaf by It Doesn’t Taste Like Chicken
Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast by Connoisseurus Veg
Cranberry Cointreau Coconut Ice Cream with Candied Pistachios by Vegan Yack Attack
Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space
Coconut Pistachio Cashew Cheese Panini with Cranberry Jam by Peppers and Peaches
Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy Vegan Baker
Pistachio and Cranberry Cream Sandwich Cookies by Love Me Feed Me
Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet Vegan
Cranberry Orange & Pistachio Muffins With Vanilla Cream by A Virtual Vegan
Gourmet Lazy Cabbage Rolls by Choose to Cook
Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries
Lebanese Semolina Pudding (Layali Lubnan) by Lands and Flavors
Vegan Chocolate Cranberry Cake by The Seasonal Diet by The Seasonal Diet
Chris - says
Happy Holidays Jenn!
Like all your recipes, these were super easy to make! I used almond butter and roasted hazelnuts! DELISH and so festive looking! Can’t wait to have these with some tea 🙂
Have a wonderful New Year and thanks again for all of your amazing recipes.
Chris
Jenn Sebestyen says
Wonderful! Thank you, Chris! Happy New year!
Vivie says
Hello! I would like to make this for Thanksgiving, but was wondering if I could substitute “Almond butter” for the cashew butter. But otherwise it looks amazing!!! Thank you!
Jenn S. says
Hi, Vivie. That would probably work. Make sure your almond butter isn’t too runny as cashew butter is pretty thick. Also, it has a stronger flavor than cashew butter, but personally I think the almond flavor would be great! Let me know how it works out. Happy Thanksgiving!
Vivie says
Thank you soo much Jenn!!! I just remembered when I read over the comment, that I was planning on making these for Christmas……ooooops, sorry about that.. but regardless I am super excited to try these out, and will definitely let you know how it turns out!
Have a Happy Thanksgiving also!!!
Vivie 🙂
Jenn S. says
Well, now you have time to do a trial run before Christmas. 🙂 Have a great week, Vivie!
Vivie says
Hello Jenn,
Just wanted to let you know that the biscotti turned out really good, and was so thankful that it was made! It was really delicious and it worked out great with the almond butter. The dough was really sticky but at the end it was WELLworth it! Everybody in our family enjoyed it! So thank you once again! I will most certainly be making this again (sometime soon 😀 ). I also want to try substituting some things, I am going to play around with it. Thank you, Thank you, thank you!!!
Vivie
Jenn S. says
That is great to hear. Thank you, Vivie! I hope you had a wonderful holiday!
Jenny says
DO you think i could use spelt flour or anything to make it g?
Jenn S. says
Hi, Jenny. Spelt flour will probably work, but it’s not gluten free. Spelt flour is more easily digestible and, therefore, tolerated better for those with a gluten intolerance, but definitely not acceptable for anyone with Celiac disease. I haven’t tried it with any gluten free flours, so I’m not sure how it work out. If you have a go-to gf flour blend, I would try that first. Good luck!
Tiffany @ A Kitchen Fable says
This is beautiful. I love the pictures and it looks just really delicious! Need to make biscotti soon…
Jenn S. says
Thank you, Tiffany!
Howie Fox says
This biscotti recipe sounds pretty awesome! Especially pistachios and cranberries sounds like an awesome combo!! 🙂
Jenn S. says
Thanks, Howie! They are delicious together!!
veggiesdontbite says
I love biscotti! It’s so fun and fancy sounding…this sounds like a great flavor!
Jenn S. says
Thanks, Sophia! I had no idea how addicting they would be. Can’t. Stop. Eating. Them!
Lucie says
If that’s what you usually bring to parties, I can’t wait to have you over for one of mine 🙂 I love biscotti and cranberries with pistachios are the best holiday combination I can think of. Plus you made the recipe so healthy, it’s unbelievable! Awesome job <3
Jenn S. says
HaHa! Thanks, Lucie! You are welcome at one of my parties any time!!
Becky says
So festive – I love it!
Jenn S. says
Thanks, Becky!
The vegan 8 says
These are so perfect for the holidays! I love biscotti too! I love how biscotti is not too sweet of a dessert! The last time I made some, it was a couple years ago, and it was chocolate espresso, and I’ve been meaning to remake them because my blog pics are horrible! Your post looks so good, it reminded me, lol! I love cashew butter, use it in so many things!
Jenn S. says
Cashews are one of those little miracles of the plant based world! Couldn’t live without them! Chocolate Espresso Biscotti sounds AMAZING! I’ll have to check out your recipe! Thanks, Brandi!
harrietemilys says
These biscotti are stunning Jenn! Cranberry and pistachio is such a fantastic combination. Delicious!
Jenn S. says
Thanks Harriet! I LOVE pistachios and don’t use them nearly enough!