Breakfast, Snacks and Sides

Chocolate Bread

 
This Chocolate Bread might be my new favorite thing! You wouldn’t know there is a hidden veggie in there. It can be enjoyed any time of day, even for breakfast! You may have heard in the past that you can't have chocolate in the morning. However, un…

This Chocolate Bread might be my new favorite thing! You wouldn’t know there is a hidden veggie in there. It can be enjoyed any time of day, even for breakfast! You may have heard in the past that you can't have chocolate in the morning. However, unsweetened raw cacao is best eaten earlier in the day, as it contains caffeine and is energizing. It is also a powerful antioxidant.

This recipe is made with real ingredients and no artificial sugars. It is quite delectable and the texture is amazing! I prefer mine chilled after it has been in the fridge and topped with a pat of nut butter, granola, and bee pollen!

 

Chocolate Bread

  • 3/4 cup spelt flour 

  • 3 tablespoons coconut flour

  • 1/2 cup unsweetened cacao powder

  • 1 tablespoon mesquite powder (optional)

  • 1/2 teaspoon vanilla bean powder 

  • 1/2 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • Pinch sea salt

  • 1 cup butternut squash, previously steamed or roasted

  • 1 ripe banana, mashed

  • 1/4 cup full fat coconut milk

  • 1/2 cup almond butter

  • 1/4 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 2 tablespoons coconut nectar

  • 1 flax egg (1 tablespoon ground flax, 3 tablespoons water)

  • 1 teaspoon vanilla extract

  • 1/4 cup cacao nibs (can sub dark chocolate chips)

Preheat oven to 350 degrees and line a loaf pan 9-by-5 inch pan with parchment paper or coconut oil. In a large mixing bowl, combine spelt flour and coconut flour. Add in remaining dry ingredients and stir until combined. Prepare flax egg. In a small bowl, add 1 tablespoon of flax meal. Add 3 tablespoons of water and stir until well mixed. Set aside for 5 minutes. Meanwhile, in a food processor or high speed blender, add squash, banana, almond butter coconut milk, coconut oil, maple syrup coconut nectar, and vanilla extract. Blend until creamy. Add wet ingredients to dry and stir until well mixed. The mixture will be very thick, make sure to stir until there are no clumps.  Fold in cacao nibs or dark chocolate chips. Using a spatula, add mixture to the baking pan and bake for 20-25 minutes, or until a fork comes out clean in the center. Let cool completely before slicing. Store at room temperature or in the fridge for 5 days or in the freezer to last longer.