Chocolate Avocado Bread
*Freshly brewed coffee gives this bread a deep flavor (I love using coffee for chocolate cake!) but you can simply use boiling water instead if you're not a coffee drinker or are avoiding coffee! Store any leftover bread in foil and a zip-top bag and place in the refrigerator.
Ingredients
- 2/3 cup cocoa powder
- 1/2 cup freshly brewed coffee medium roast*
- 1 tablespoon vanilla extract
- 2 cups finely ground almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe medium avocados, pit removed
- 1/4 cup organic light agave nectar
- 1/4 cup light brown sugar
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease or spray a loaf pan and line with parchment paper; set aside.
- Using a small mixing bowl, whisk together the cocoa powder, coffee and vanilla extract. In a separate large mixing bowl, sift together the almond flour, baking soda and salt.
- Using your food processor, pulse together the avocados, agave and brown sugar. Process until the avocado mixture is smooth and pale green. Add in the chocolate mixture and blend/pulse until well combined. Add in the eggs and pulse 3-5 times to incorporate into the mixture.
- Using a rubber spatula, gently fold the chocolate avocado mixture into the dry ingredients, mixing in the chocolate chips as well.
- Carefully pour the batter into your prepared loaf pan (batter will be a little thick) and bake for about 50 to 60 minutes or until a tester inserted comes out clean. Let the bread cool for at least 20 minutes before removing from the pan, slicing and serving.