Apple and Fig Biscotti

60 minutes + 60 minutes in the fridge
35 cookies
Vegan, gluten-free
Beast – Level 3


Mix A

  • ¼ cup cocoa butter
  • 2 TBS coconut oil
  • ¾ cup cane sugar

Mix B

  • 1 cup dates, pitted and diced
  • 1 cup dried apples, diced
  • 1 cup dried figs, diced
  • ½ cup raw millet seeds
  • 1 cup of quinoa flakes
  • 2 cups gluten free flour
  • 2 TBS chia seeds
  • 2 TBS raw pumpkin seeds

Mix C

  • 1 cup water


  1. Put mix A together in a pot. Heat up until the sugar and the cocoa butter melts together.
  2. In a big bowl, stir up mix B and then pour the melted sugar and oil in it.
  3. Mix well, then add the water. Mix again and form a thick dough.
  4. Make a big square about 2 inches high and place it in the fridge for at least 60 minutes.
  5. Heat up the oven to 400F.
  6. Remove from the fridge and place the dough on a cutting board. Slice seven times one way and five times another. Place squares on a cookies sheet and bake 20 minutes.
  7. Turn the oven at off and let the cookies in there for an extra 10 minutes.
  8. Let cool down on the counter.

apple & figues sqaure biscotti2

Millet Nutrition

Millet is alkaline and it digests easily. It will hydrate your colon to keep you from being constipated. Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels that wheat or rice. The serotonin in millet is calming to your moods.

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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