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!
Gluten-free, Low-carb/Keto, Paleo
Servings12
Prep Time15 minutesmins
Cook Time40 minutesmins
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)
Ingredients
1 ½cups (202g)avocado
3tablespoons (36g)coconut oilmelted
1teaspoonvanilla extract
2 ½tablespoons (40g)coconut cream**
3tablespoons (63g)raw honey
2eggsroom temperature
½cup (58g)pecans
2cups (228g)blanched almond flour
¼cup (22g)raw cacao powder
1teaspoonbaking soda
½teaspoonfine himalayan salt
⅓cupsemisweet mini chocolate chipsplus some more to sprinkle on top
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.