Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (202g) avocado
  • 3 tablespoons (36g) coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons (40g) coconut cream (**)
  • 3 tablespoons (63g) raw honey
  • 2 eggs (room temperature)
  • 1/2 cup (58g) pecans
  • 2 cups (228g) blanched almond flour
  • 1/4 cup (22g) raw cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine himalayan salt
  • 1/3 cup semisweet mini chocolate chips (plus some more to sprinkle on top)

Instruction

  • Preheat the oven to 350°F, and line the bottom and sides of an  8½ x 4½-inch medium loaf pan with parchment paper.
  • Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
  • Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
  • Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
  • Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
  • Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.