Avocado Chocolate Bread (Gluten and Grain Free, Dairy Free)
This Avocado Chocolate Bread (or cake) is so soft and moist, full of healthy fats and nutrients. The avocado taste is not apparent, only chocolate goodness!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
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.
*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.
Calories: 246kcal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Fiber: 3g | Sugar: 6g