Biscotti brûlée

Biscotti brûlée

Pana Chocolate, The Recipes
10 mins
Armelle Habib, Chris Middleton

An easy crowd favourite, our brûlée combines smooth custard cream with hints of cardamom and a crisp pistachio biscotti. Tap through the biscuit to reach the cream, just as you would a traditional brûlée. It’s the perfect sweet treat to serve with coffee at the end of a meal.


Quantity Ingredient


Quantity Ingredient
3 serving glasses
cookie cutter (a little bigger than the diameter of the serving glass to allow for shrinking)
dehydrator with mesh tray


Quantity Ingredient
100g nut pulp
2 tablespoons desiccated coconut
2 tablespoons coconut sugar
4 tablespoons fine pistachio meal
2 heaped tablespoons chopped pistachios
1 tablespoon matcha powder


Quantity Ingredient
130g cashews, soaked
90ml coconut nectar
50g coconut butter
20ml coconut oil
45ml coconut cream
3 cardamom pods, use seeds only
coconut sugar, for sprinkling


  1. To make the biscotti, massage all the biscotti ingredients together until combined.
  2. Roll out thin and flat between two pieces of baking paper.
  3. Cut rounds big enough to cover the top of your serving glass, allowing a little extra for some shrinking.
  4. Freeze the rounds to firm up a little – this will make handling them easier.
  5. Place the rounds onto a mesh dehydrator tray and dehydrate at 40°C (104°F) for approximately 12 hours.
  6. To make the brûlée, blend all the brûlée ingredients except the coconut sugar in a high-speed blender until very smooth.
  7. Divide the mixture among the serving glasses and place in the fridge to set for about 1 hour.
  8. To serve, sprinkle the top with a little coconut sugar and rest a piece of biscotti on the rim of each glass.
refined sugar-free
dairy free
gluten free
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