I posted some photos of a yummy avocado chocolate bread I made a few weeks ago. I didn’t make it sweet enough, so I doubled the amount of maple syrup in the recipe I am posting. You can make it less sweet by only using 3 tbsp and then just sweeten the slices of bread with some additional honey and maple syrup as needed.
The texture of this bread was really dreamy, you would hardly know it was gluten free. You could also make it dairy free if you replace the melted butter with some melted coconut oil. I for one, love the taste melted butter adds.
Since my version wasn’t sweet enough, I would slice a piece of the loaf and spread a little butter, microwave for ten seconds and then add a little drizzle of maple syrup. However you indulge, please enjoy!
PS, you may need to obtain some ingredients you don’t normally stock in your pantry like coconut milk or almond flour, but I promise it is WORTH it!
WHAT TO OBTAIN:
2 Whole Avocados
3 Tbsp melted butter
1.5 tsp vanilla extract
3 tbsp coconut cream (this is what forms at the top of the a can of coconut milk – if you live in a warm climate you can leave in the fridge overnight)
6 tbsp maple syrup or honey
1 cup pecans chopped finely
2 cups almond flour
¼ cup cocoa powder
1 tsp baking soda
½ teaspoon salt
1/3 cup chocolate chips
PUTTING IT TOGETHER:
Preheat the oven to 350 degrees, and line the bottom of a loaf pan with parchment paper.
In a food processor pulse the two peeled and seeded avocados until smooth and creamy. Next add melted butter, vanilla, coconut cream, maple syrup and eggs, mix until smooth.
In a large mixing bowl mix together almond flour, baking soda, cocoa powder, salt and chocolate chips.
Using a spatula, mix in wet avocado mixture with dry ingredients. Do not over mix.
Spoon batter into prepared loaf pan and sprinkle some pecans and/or chocolate chips on top.
Bake 45-50 minutes or until you can insert a toothpick into the center of your loaf and it comes out clean.
Let the bread cool in the pan for about 10-15 minutes. Store bread in refrigerator in between indulgences.
Caitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore."
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