Avocado Chocolate Bread

2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup raw cacao powder
1 1/2 cup avocado, mashed
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2 1/2 tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 tablespoons raw honey
2 eggs
1/2 cup pecans
1/3 cup chocolate chips

1.chop the pecans and mix with the almond flour, baking soda, salt and cacao powder
2.add the avocado to a food processor and pulse until creamy
3.add the coconut oil, vanilla, coconut cream, honey and eggs and pulse to combine ingredients
4.fold in the chocolate chips and mix with the almond flour mixture to form a batter
5.spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper and sprinkle with more chocolate chips on top. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
6.bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 45 minutes
7.let it cool on a wire rack and serve. Store in the refrigerator.


Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user CARYNCC.