Step 1

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.

Step 2

Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.

Step 3

Add vanilla extract and mix in.

Step 4

In a separate bowl add all purpose flour, baking powder and salt and whisk together.

Step 5

Add the dry ingredients to the wet and mix in until crumbly.

Step 6

Add soy milk and mix it in. Get in there with your hands if necessary to form it into a ball of cookie dough.

Step 7

Add slivered almonds and vegan chocolate chips and mix them in.

Step 8

Lightly flour your hands and then divide the dough into two equal pieces.

Step 9

Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.

Step 10

Bake for 30 minutes until golden brown.

Step 11

Allow to cool completely. When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 1/2 inches thick).

Step 12

Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.

Step 13

Use tongs to flip the slices over and then bake for a final 10 minutes. They should be golden brown on both sides.

Step 14

Let the biscotti cool before dipping in chocolate.

Step 15

Add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.

Step 16

Dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.