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 soft 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.
If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient dense ingredients, be sure to check out my new cookbook that was just released.
Click on the cover below to learn more about it.
- 1½ cups (202g) avocado
- 3 tablespoons (36g) melted coconut oil
- 1 teaspoon vanilla extract
- 2½ tablespoons (40g) coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
- 3 tablespoons (63g) raw honey
- 2 room temperature eggs
- ½ cup (58g) pecans
- 2 cups (228g) blanched almond flour
- ¼ cup (22g) raw cacao powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chocolate chips, plus some more to sprinkle on top
- 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.