Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is creamy and moist.
I have seen a lot of recipes coming out lately for mousses with the main ingredients being avocado and chocolate, so why not turn these two ingredients into a loaf that you can take with you anywhere for a snack?
Like everything else I make, this Avocado Chocolate Bread is gluten and grain free. It also contains no dairy for those of you that are lactose intolerant.
- 1½ cup avocado, mashed*
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
- 3 tablespoons raw honey
- 2 eggs
- ½ cup pecans
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ¼ cup raw cacao powder
- ½ teaspoon salt
- ⅓ cup chocolate chips
- add the avocado to a food processor and pulse until creamy
- add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients
- chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl
- combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
- spoon batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
- preheat oven at 350°F and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes
- let it cool on a wire rack and serve.
- to preserve freshness, place inside an airtight container and store in refrigerator