1/2 cup unsweetened coconut milk beverage, lukewarm (here we used So Delicious)
2 tbsp chia seeds
4 tbsp coconut oil, at room temperature
1/2 cup light brown sugar
1/2 tbsp lemon zest
1 tsp natural vanilla extract
1/2 cup chopped raw cashews
2 tsp sugar (for sprinkling)
Preheat oven to 350F. Line a baking sheet with parchment paper
Combine flour, baking powder and salt in a bowl
Mix coconut beverage and chia seeds in a small bowl and set aside
Cream coconut oil and brown sugar with an electric mixer for 2-3 minutes, until fluffy. Add soaked chia seeds, lemon zest and vanilla extract and mix for another minute.
Reduce the speed to low and slowly add the flour mixture. Mix until just combined. Add cashews and mix with your hands or a wooden spoon
Divide the dough in two pieces and form 2- 11inch x 2inch logs (try to keep the cashews in the dough and not the surface, so they’re easier to cut). Sprinkle the top of each log with one teaspoon of sugar
Bake at 350F for 30-35 minutes until golden brown. Let cool for 10 minutes.
Slice into approximately 1/2 inch pieces. Reduce heat to 325, arrange the slices on the baking sheet and bake for 20 minutes, turning the biscotti over half way through