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Mystery Box Challenge accepted! Quick and easy Vegan Biscotti plus 19 other festive vegan recipes to browse. Enjoy!
Why have I not made biscotti before?? It is so easy!
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!
Mystery Box Challenge
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!
Cranberry Pistachio Recipes
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 (wink, wink), 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.
Cranberry Pistachio Biscotti
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!
Cranberry Pistachio Vegan Biscotti
I hope you guys love these Vegan Biscotti as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1 3/4 cups whole wheat flour
- 1 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cashew butter*
- 1/2 cup coconut milk (canned)
- 1 tsp vanilla
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
- Preheat oven to 350 degrees 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 1/2 -1 inch slices (mine were about 3/4 inch). Place the slices, cut side down, back onto the baking sheet and bake another 7-8 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.
*You can use store bought or homemade cashew butter.
This recipe yields anywhere from 20-30 cookies depending on how wide you cut the slices.
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
Pistachio Crusted Cranberry Cashew Coconut Cheese by Lemon and Coconut
Cranberry Pistachio and Mango Salad by Veggies Save the Day
Cranberry Cointreau Coconut Ice Cream with Candied Pistachios by Vegan Yack Attack
Cranberry Pistachio Donuts by Two City Vegans (Casey)
Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix)
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
Vegan Coconut Quinoa Salad by Beets Not Meats
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
Even More Delicious Cranberry Recipes to Love:
Vivie says
11/19/2016 at 8:18 amHello! 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
11/19/2016 at 12:34 pmHi, 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
11/22/2016 at 8:07 amThank 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
11/22/2016 at 9:05 amWell, now you have time to do a trial run before Christmas. 🙂 Have a great week, Vivie!
Vivie says
12/27/2016 at 8:15 amHello 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
12/27/2016 at 9:45 amThat is great to hear. Thank you, Vivie! I hope you had a wonderful holiday!
Jenny says
10/29/2016 at 2:56 pmDO you think i could use spelt flour or anything to make it g?
Jenn S. says
10/30/2016 at 8:56 amHi, 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
02/14/2016 at 4:47 pmThis is beautiful. I love the pictures and it looks just really delicious! Need to make biscotti soon…
Jenn S. says
02/14/2016 at 5:12 pmThank you, Tiffany!
Howie Fox says
12/27/2015 at 1:41 pmThis biscotti recipe sounds pretty awesome! Especially pistachios and cranberries sounds like an awesome combo!! 🙂
Jenn S. says
12/27/2015 at 10:43 pmThanks, Howie! They are delicious together!!
veggiesdontbite says
12/19/2015 at 3:17 pmI love biscotti! It’s so fun and fancy sounding…this sounds like a great flavor!
Jenn S. says
12/20/2015 at 8:35 amThanks, Sophia! I had no idea how addicting they would be. Can’t. Stop. Eating. Them!
Lucie says
12/18/2015 at 2:54 pmIf 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
12/19/2015 at 7:49 amHaHa! Thanks, Lucie! You are welcome at one of my parties any time!!
Becky says
12/18/2015 at 10:01 amSo festive – I love it!
Jenn S. says
12/19/2015 at 7:48 amThanks, Becky!
The vegan 8 says
12/18/2015 at 8:07 amThese 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
12/19/2015 at 7:47 amCashews 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
12/18/2015 at 3:45 amThese biscotti are stunning Jenn! Cranberry and pistachio is such a fantastic combination. Delicious!
Jenn S. says
12/19/2015 at 7:46 amThanks Harriet! I LOVE pistachios and don’t use them nearly enough!
landsandflavors says
12/17/2015 at 9:23 pmVerrrrry nice, Jenn! Biscotti are one of my favorites. I love that you used whole wheat flour and cashew butter. These really are picture-perfect! 🙂
Jenn S. says
12/17/2015 at 10:07 pmAw, thank you so much, Omar! The cashew butter worked perfectly to hold it all together!
Alissa says
12/17/2015 at 8:31 pmOh…I have to make these! A couple of years ago my family asked me to come up with a vegan biscotti recipe and I couldn’t do it. I ended up with a cookie sheet full of delicious biscotti crumbs. 🙂 These look perfect and sound delicious!! They’re going right onto my holiday baking list!
Jenn S. says
12/17/2015 at 9:57 pmHaha! Sounds like a good topping for ice cream! I have to say I’m always inspired by your recipes so hearing you love MY recipe is making my day right now! 🙂 Please let me know if you make them! And thank you so much!
DanielaApostol says
12/17/2015 at 6:05 pmThey look so yummy!
Jenn S. says
12/17/2015 at 7:32 pmThank you!
Jackie Sobon says
12/17/2015 at 5:37 pmI’ve never made biscotti either, but now you have me thinking that I should really get on that! Your version looks delectable. 🙂
Jenn S. says
12/17/2015 at 7:31 pmBiscotti seems so fancy, right? It’s so not!! Thank you!
Revathi says
12/17/2015 at 5:00 pmI was looking for a good eggless biscotti recipe for a while. These cranberry pistachio biscotti look amazing and just what I have been looking for. Sure have to give it a try.
Jenn S. says
12/17/2015 at 7:31 pmOh, awesome, Revathi! Thank you! Please let me know how they turn out if you try them!! Enjoy!
Natalie Tamara says
12/17/2015 at 4:43 pmThese look fab Jenn – I love the fact they’re made with wholewheat and no oil! A perfect festive treat 🙂 I’m still so amazed at the range of recipes everyone came up with for the challenge, it’s been so much fun!
Jenn S. says
12/17/2015 at 7:30 pmI know! Not two alike in the whole bunch. It’s incredible! I’m still working my way through everyone’s posts, but loving everything so far!
amindfullmom says
12/17/2015 at 2:43 pmYou nailed this vegan biscotti–looks incredible!!
Jenn S. says
12/17/2015 at 7:29 pmOh, thank you so much, Kris!
amyk262 says
12/17/2015 at 12:58 pmBeautiful pics! Looks delicious.
Jenn S. says
12/17/2015 at 1:06 pmThank you, Amy!
Leah M @ love me, feed me says
12/17/2015 at 12:00 pmI’ve been wanting to try making biscotti for a while, but it seemed so intimidating! You’ve convinced me though!! These are beautiful.
Jenn S. says
12/17/2015 at 12:11 pmIt’s so funny that so many are intimidated by biscotti…myself included until now! It’s not any harder than making cookies…promise! Thanks, Leah!
Amy (Lemon and Coconut) says
12/17/2015 at 11:58 amThese look fantastic! I’m amazed they have no oil too, that’s great! I’m going to try and make them with buckheat flour and see how they turn out 🙂
Jenn S. says
12/17/2015 at 12:10 pmThanks, Amy! I have no idea if buckwheat flour would work, but please let me know how they turn out!
Sam ~ it doesn't taste like chicken says
12/17/2015 at 11:58 amI love biscotti! I used to make them all the time, but for some reason forgot about them. Thanks for the delicious looking reminder Jenn, and thanks SO much for being part of the challenge 🙂
Jenn S. says
12/17/2015 at 12:09 pmThanks, Sam! I always though biscotti would be so hard, but I was amazed at how easily it came together. Thanks for such a fun challenge. I’m thinking it should be an annual thing!! 🙂
Casey says
12/17/2015 at 11:10 amThese look so good. Made my stomach growl! And super simple sounding, too! + Gorgeous photos!
Jenn S. says
12/17/2015 at 12:08 pmThanks, Casey! They were very easy! Hope you enjoy!
Natalie says
12/17/2015 at 10:46 amReally, it’s that easy!?! I would’ve though biscotti would be something super fancy and complicated, especially vegan biscotti but you are proving otherwise! It looks fantastic Jenn, now I’m going to have to try some biscotti making 🙂
Jenn S. says
12/17/2015 at 12:07 pmI know, I always thought so too…until I actually tried it! Literally only takes a few minutes to come together…all in a food processor. And it’s so easy to shape and it cuts beautifully! I’m telling you…easy peasy!
Strength and Sunshine says
12/17/2015 at 8:47 amOver winter break, I am SOOO finally making biscotti!
Jenn S. says
12/17/2015 at 9:13 amYou should, Rebecca! It was SO easy! I don’t know why I always thought it would be difficult. Silly me! Granted, mine aren’t as pretty as those you get in a coffee shop, but whatever, they taste amazing! 🙂
janet @ the taste space says
12/17/2015 at 7:14 amIt was a treat to get such festive ingredients. Love the look of your biscotti. 🙂
Jenn S. says
12/17/2015 at 7:35 amIt sure was, Janet!! I was nervous while waiting for the ingredient list to come through and I was so happily surprised when I got it!! Can’t wait to check out all the other recipes too!! Thanks so much for stopping by!