Paleo Chocolate Avocado Bread

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My three favorite foods (and ingredients to cook with) are avocado, CHOCOLATE, and coconut. Can’t you tell from my Instagram?! Recently, I’ve been trying to cut back on the chocolate, especially after my Pinnertest told me I have  an intolerance to cocoa. Well thank God for for cAcao;  chocolate’s bigger, cooler sister! According to Foodfacts, “raw cacao powder has more than 300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.”

I’ve wanted to make a Chocolate Avocado bread for SO long now. I’ve seen chocolate avocado mousse, pudding, and muffins, and I’ve always been intrigued, so I figured it would be the perfect recipe for my next NOBREAD bread! I’ve tried Chocolate Zucchini bread in the past, too, and I’ve always loved the way it tasted. But let’s be real, Avocado  > Zucchini. Well in digging around for recipes and testing combinations, I decided to one up my dream bread and make it paleo! Introducing my Paleo Chocolate Avocado Bread, using Almond Flour to give it that nice bread consistency, and honey for a nice, natural sweet flavor.

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What You Will Need:
1.5 Cups Mashed Avocado (~2 small avocados)
3 T Melted Coconut Oil
1 tsp Vanilla Extract
3 T Honey
2 Eggs
2 Cups Almond Flour
1 tsp Baking Soda
1/4 Cup Cacao Powder
Dash of Salt

What You Will Do:

Mash two small avocados and set aside.
Separately, combine all wet ingredients (eggs, melted coconut oil, honey, and vanilla).
In a large bowl, combine all dry ingredients (Almond Flour, Cacao Powder, Salt,  Baking Soda).

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Pour wet ingredients into the large bowl of dry ingredients.
Once combined, add your avocado puree! Use a blender to make your avocado puree nice and smooth if you have trouble getting a smooth consistency by mashing with your hand.

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Stir together until totally smooth!
Pour into a bread pan, and cook at 350 degrees F for 35 mins, or until a toothpick comes out nice and clean.

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The bread is delicious on it’s own… but honestly… an added cacao sauce is a must!!!

RAW CACAO SAUCE

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  • 4 T melted Coconut Oil
  • 2 T Maple Syrup
  • 3 T Cacao Powder (or regular cacao powder if you don’t have)
  • 1 tsp vanilla

Combine all ingredients in a small bowl, and pour over your bread! If you let your sauce sit over time, it will thicken.

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For the chocolate lover, this bread is your DREAM. You actually can’t really taste the avocado, just a whole lot of cacao and coconut. But the avocado gives an amazing, smooth consistency. My one advice is that you really mash the avocado up or puree it so that it is totally smooth. If there are chunks in your batter they don’t dissolve and they will cook in a chunk!

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