It’s World Chocolate Day!
So being that I am a dedicated chocolate lover, I of course had to share something absolutely deliocus! I am excited to have teamed up with Blue Diamond Almonds UK to share this CHOCOLATE ALMOND BREAD recipe with ALMOND BUTTER ICING (it tastes a good as it sounds!)
You will need:
- 1 1/2 cups of spelt flour
- 1/2 cup ground Blue Diamond UK Roasted with Sea Salt Almonds
- 1/4 cup cocoa powder
- 3/4 cup of sugar
- 1 tsp baking powder
- 1 medium ripe banana (mashed)
- 2 eggs (or flax seed eggs if vegan)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup Blue Diamond UK unsweetened almond breeze
Preheat your oven to 180 degrees celsius. Grease a 1lb loaf tin with coconut oil or use a silicon bread mould like I do! In a bowl, sift together the flour, cocoa powder, baking powder and ground almonds. In a separate bowl, combine all the wet ingredients.
Add the wet ingredients to the bowl of dry ingredients and mix together until combined.
Pour the mixture into your prepared loaf tin. Bake in the oven for about 45 minutes, or until knife comes out clean – Don’t overbake! Remove from the oven and let cool for at least 15 minutes before turning out onto a wire rack to finish cooling. Allow to cool completely before icing.
- 3/4 cup almond butter
- 1 tbsp melted coconut oil
- 2 heaped tbsp icing sugar
Melt the almond butter and coconut oil soft until soft – around 15 seconds in the microwave. Add the icing sugar to achieve a thicker consistency then ice the bread. Store in the fridge.