Chocolate Sweet Potato Almond Loaf
Gluten-Free Chocolate Sweet Potato Almond Loaf Recipe - Chocolatey & fudgy!
Craving a moist, chocolatey treat that's packed with wholesome ingredients? This Chocolate Sweet Potato Almond Loaf is your go-to! Made with almond flour for protein and healthy fats, along with ground flax for added nutrition, this loaf is gluten-free, naturally sweetened, and bursting with flavor. Perfect for breakfast, a snack, or dessert, it’s a nourishing option that’s sure to satisfy your sweet cravings!
Enjoy!
xoxo
SiLLibake
Chocolate Sweet Potato Almond Loaf
Enjoy the rich chocolate flavor and natural sweetness from sweet potato of this nutrient-packed Chocolate Sweet Potato Almond Loaf!
Why You’ll Love This Recipe:
Nutrient-Packed: With sweet potatoes, almond flour, and ground flaxseed, it’s rich in fiber, protein, and healthy fats.
Naturally Sweetened: Sweet potatoes and maple syrup provide natural sweetness without refined sugars.
Versatile: Enjoy it as a breakfast loaf, snack, or healthy dessert.
Storage Tips:
Room Temperature: Wrap tightly in plastic wrap and store for up to 3 days.
Refrigerator: Store in an airtight container for 5-7 days.
Freezer: Freeze individual slices for up to 3 months. Simply thaw at room temperature or reheat before serving.
Chocolate Sweet Potato Almond Loaf
Chocolate Sweet Potato Almond Loaf
Yield 12
Prep: 1 hour
Total Time: 1 hr 45min
Chocolate Sweet Potato Almond Loaf
This Chocolate Sweet Potato Almond Loaf is made with almond flour for protein and healthy fats, along with ground flax for added nutrition, this loaf is gluten-free, naturally sweetened, and bursting with flavor. Perfect for breakfast, a snack, or dessert, it’s a nourishing option that’s sure to satisfy your sweet cravings!
Ingredients:
1 cup roasted mashed sweet potato (240 g) (or pumpkin puree or roasted butternut squash)
3 large eggs
⅓ cup pure maple syrup (80 ml) (any sweetener you like)
2 teaspoons vanilla extract (10 ml)
2 cups blanched fine almond flour, toasted (192 g) (toasting is optional)
½ cup cocoa powder (40 g)
⅓ cup ground flax seed (40 g)
2 teaspoons cinnamon (4 g)
2 teaspoons baking powder (8 g)
½ teaspoon salt (3 g)
½ cup semi-sweet chocolate chips (85 g) (or dark or zero sugar)
Top with ¼ cup flakey almonds (optional) (20 g) Instructions
Directions:
Preheat oven to 425 degrees F. After you have washed your sweet potato, ut it in half and place flash side down on parchment lined baking sheet and roast for 40-45 min until it is very soft. Set aside to cool.
Preheat the oven to 350 degrees F. Grease and line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.
In a large bowl, whisk together the roasted sweet potato puree, eggs, pure maple syrup and vanilla extract until well combined. Next add cinnamon, baking powder and salt, mix well. Add in the almond flour, cocoa powder, ground flax. Use a wooden spoon to combine until no lumps remain. Fold in 1/2 cup chocolate chips.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle ¼ cup flakey almonds (optional). Bake for 45-55 minutes or until the tester comes out clean in the middle of the loaf. Cool loaf for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices.
Store at room temp, wrapped tightly in plastic wrap for up to 3 days or refrigerate 5-7 days. You could freeze each slice up to three months
Nutrition (Approximate): Total Servings 12
Calories: 234 kcal | Fat: 13.7 g | Carbohydrates: 17.5 g | Protein: 7.3 g | Fiber: 3.4 g | Sugar: 10.0 g
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