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    Home | Recipes | Breads

    Avocado Chocolate Bread

    By Adriana Harlan | 461 Comments | Published: Jul 22, 2013 · Modified: Aug 31, 2020

    Recipe Video Reviews
    5 from 103 reviews

    Have you ever had avocado chocolate bread? This bread recipe is made with buttery avocado and dark 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 soft and moist.

    Paleo Avocado Chocolate Bread

    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 bread that you can take with you anywhere and enjoy as a snack on the go?

    This dessert recipe is not very sweet like a cake and that is why I'm calling it a bread instead. If you want to serve it as a cake, bake it in a round pan and add more sweeter if you like. Either way, I think you will really enjoy this dessert 🙂

    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.

    Paleo Avocado Chocolate Bread

    🎥 Watch the recipe video

    Avocado Chocolate Bread (Gluten and Grain-Free, Dairy-Free, Paleo)

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    Avocado Chocolate Bread

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    5 from 103 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :15 mins
    Cook :40 mins
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    Ingredients

    • 1 ½ cups (202g) avocado
    • 3 tablespoons (36g) coconut oil, melted
    • 1 teaspoon vanilla extract
    • 2 ½ tablespoons (40g) coconut cream, **
    • 3 tablespoons (63g) raw honey
    • 2 eggs, room temperature
    • ½ cup (58g) pecans
    • 2 cups (228g) blanched almond flour
    • ¼ cup (22g) raw cacao powder
    • 1 teaspoon baking soda
    • ½ teaspoon fine himalayan salt
    • ⅓ cup semisweet mini chocolate chips, plus some more to sprinkle on top
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F, and line the bottom and sides of an  8½ x 4½-inch medium loaf pan with parchment paper.
    • Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
    • Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
    • Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
    • Spoon batter into the prepared pan 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.
    • Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
    • Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.

    Notes

    *I recommend you use Hass avocados to make this recipe because it is not bitter like other types of avocados. Other types of avocados may give a bitter aftertaste to this bread.
    **Coconut cream - cream that forms on the top of a can of full-fat coconut milk when can is left in the fridge overnight.

    Shop Equipment Used

    Food processor
    Food processor
    8x4-inch medium loaf pan

    Nutrition per serving

    Calories: 269.4kcalProtein: 6.6gFat: 22.4gSaturated Fat: 6.2gSugar: 8.5gFiber: 4.1gCarbohydrates: 15.1gNet Carbs: 11g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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