Grain-Free Chocolate Bread

Chocolate and bread are an unlikely pair but one that totally works. 

Grain-free Chocolate Bread

This bread isn't the kind of bread that I recommend you make your kiddo's peanut butter sandwich with (though, on second thought, that would be totally delicious!). This is a sweet dessert bread, friends. It's moist, rich, chocolaty (though that kind of goes without saying), and goes perfectly with a cup of coffee or tea for a simple after-dinner treat. 

Grain-Free Chocolate Bread

Unlike many coconut flour recipes, this bread can be enjoyed warm (only the best way to enjoy baked goods). So, once this sucker is done cooking, allow it to cool for a few minutes, slice it up and sit back enjoy your delicious work.  Or share it with a friend....or ten...because its a loaf of bread after all and if you don't share it, you are going to end up eatin a lot more of this bread than you want. True story. I learned the hard way

Grain-free chocolate bread

Makes 1 loaf

Ingredients

1/4 cup unsweetened cocoa powder

1/4 cup dark chocolate chips

1/3 cup coconut oil

1/2 cup maple syrup or honey

1/2 teaspoon sea salt

1 Tablespoon pure vanilla extract

5 eggs, room temperature

1/2 teaspoon baking powder

1/2 cup coconut flour, sifted

Directions:

1. Preheat your oven to 350 degrees F and line a loaf pan with parchment paper. Set aside.

2.In a small saucepan, combine the chocolate chips, cocoa powder, and coconut oil. Melt over medium-low heat, whisking to blend and prevent burning. Once the mixture is an even consistency and without lumps, remove it from the heat and set it aside.

3. In a medium bowl, use an electric mixer to beat the eggs, maple syrup/honey, salt, vanilla extract, and baking powder together. Once the mixture is well combined, add the chocolate mixture to the bowl slowly. Continue mixing until that is well incorporated.  Lastly, slowly add the coconut flour to the bowl. Stir until there are no lumps and the coconut flour has absorbed liquids.

4. Pour batter into the lined loaf pan. Place in oven and bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean.

5. Allow bread to cool in pan for 10 minutes before removing and slicing. Enjoy warm or cool. Store leftover in an air-tight container in fridge for up to 4 days.

 

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