Low-carb, wheat-free, gluten-free.
Can we say simple, quick and chocolate craving satisfying!
I love recipes where I can throw all the ingredients in a food processor and then bake. The pic directly below is how they look when done.
Since I went with my mini loaf mold, when they were baked and completely cooled, I decided to slice them in threes, coat them with dark chocolate (and cocao) and of course add sprinkles to make it festive!
You can even add a sliver of peanut (or almond) butter before the chocolate layer!
After these were made I put them in freezer for 30 minutes so the chocolate would coat nicely and dry. I then placed them in a glass dish and into the fridge they stored….not for long!
- 1/4 cup coconut flour
- 1/4 cup cacao powder (I used Hershey’s)
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1/2 cup coconut oil, melted
- 3 tablespoons pure maple syrup
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
- Sprinkles (optional)
- In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda
- Add in eggs, coconut oil, and maple syrup and pulse until thoroughly combined
- If using mini loaf mold then fill half way.
- Bake at 350°F for 15-18 minutes
- Remove from pan and place on a cooling rack
- In a saucepan, melt chocolate chips and shortening
- Once cooled, slice them long way into 3 pieces.
- Dunk one side into the melted chocolate and place onto parchment paper or large dish or cutting board.
- Add sprinkles if desired.
- Cool in freezer for 20-30 min or store right into fridge.
These are great for any gathering or to simply enjoy all to yourself!
If you like this recipe, you might also enjoy this OH-SO-SIMPLE Paleo (wheat-free) Chocolate Zucchini Loaf. HINT: Tastes just like moist chocolate cake! And the kids will love it!