A luscious chocolate bread that's naturally sweetened but can be made more sweet depending on your taste. You only need a blender and it comes together quickly. Unlike other gluten-free things I've made it actually tastes better and has a better texture the next day!
The recipe is here and pictures of the process is below:
Ingredients:
Dough:
1 cup soft + pitted dates
1/2 cup non-dairy milk
2 cups almond flour
1 1/4 cup tapioca starch/flour
1/3 cup +2 Tbsp. cacao/cocoa powder
½ cup sugar of choice (if you want it sweeter)
2 tsps. baking powder
1 tsp. baking soda
2 tsp. apple cider vinegar (or lemon juice)
½ tsp. vanilla extract
Pinch of sea salt
Chocolate Coating:
1/3 cup soft + pitted dates
1/4 cup cacao/cocoa powder
2/3 cup non-dairy milk
Topping:
2 Tbsp. – ¼ cup chocolate chips
Directions:
To soften dry dates, place in hot water for 30-60 minutes, or soak overnight in room temperature water, drain leftover water after soaking.
Preheat the oven to 350°F.
In a blender, blend together the ingredients for the chocolate coating. Set aside.
In a blender, combine the dates and non-dairy milk. Blend until smooth (~5 minutes).
Add the rest of the ingredients for the dough. I did not add the ½ cup sugar, but it would make the bread more like a dessert. Blend until thoroughly combined, stopping to scrape down the sides as necessary.
Note: If the dough is very wet, add more almond flour until it’s a drier texture that’s easy to roll (kind of like cookie dough). You can add more tapioca starch and cocoa powder too, but keep in mind the tapioca starch makes the freshly baked product more chewy.
Roll dough into 1” balls.
Use a spoon to dip and cover each dough ball with the chocolate coating mixture. Transfer to a loaf pan that has been lined with parchment paper or lightly greased.
Sprinkle the chocolate chips on top (optional).
Bake for approximately 40-60 minutes at 350°F or until a toothpick inserted into the center comes out clean (if it doesn’t come out clean, make sure that it is dough sticking to it and not the chocolate coating, because the coating remains sticky through the baking process).
Remove from the oven. Cool for at least 30-60 minutes before eating. Cut it into slices.
Note: When freshly baked the taste and texture may seem weird. However, the bread does taste better and has a better texture the next day (unlike other gluten-free baked goods).
Can store, covered, at room temperature up to 3 days or covered in the refrigerator for a week.
8 servings.
Soak your dates if they are dry (left) so they can be soft and easy to blend (right).
Chocolate Coating:
Chocolate coating before blending.
Chocolate coating after Blending.
Chocolate coating after blending, surprisingly thick and creamy!
Dough:
Add dates and non-dairy milk to a blender.
Blend the dates and milk until it's as smooth as possible.
Then add the rest of the dough ingredients and blend.
This dough is TOO wet, so I added more dry ingredients to make it more roll-able (see next two pictures)
Adding extra dry ingredients to get a drier dough...
Success! We have a dough that's a lot more workable.
Loaf Assembly:
As for assembly, starting from right to left i took pieces of dough, rolled them into 1 inch balls, dipped them in the chocolate coating and placed them in the pan.
Assembling the loaf!
It is assembled! Now for some chocolate chips.
And we are ready to bake!
Baking:
Me creepin' on the oven, as usual.
Gorgeous!!!
And tasty too!
The original recipe is from Feasting on Fruit: https://www.feastingonfruit.com/chocolate-monkey-bread/
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