Recipe
Lotte Boonstra
11 Sep 2023
Serves
1
Prep
20
Cook
30
Total
50
This delightful single-serve chocolate bread idea sprouted when I found myself with leftover melted chocolate after making another chocolate recipe. It's perfect for a sweet Sunday breakfast, and I couldn't bear to waste that chocolate! Packed with rich chocolate, sweet dates, and crunchy pumpkin seeds, it's the perfect solo indulgence.
Ingredients
25 grams chocolate
50 milliliters soy milk
4 dates
15 grams toasted sunflower seeds
120 grams almond flour
50 grams regular flour
Instructions
01
If you have leftover melted chocolate, add the soy milk and heat the mixture over the stove until it's well combined. If you're starting from scratch, melt the chocolate using an au bain-marie method or in the microwave with short intervals, and then stir in the soy milk. Let the mixture cool to room temperature.
02
In a mixing bowl, add the almond flour and regular flour.
03
Pour the chocolate and soy milk mixture into the bowl of flour.
04
Stir until it forms a thick paste.
05
Incorporate the chopped dates and toasted pumpkin seeds into the dough, ensuring they are evenly distributed.
06
Transfer the batter to an oven tray suitable for a single serving.
07
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
08
Bake the bread for 20-30 minutes or until it's fully cooked in the middle. You can use a skewer to check for doneness; it should come out clean.
09
Another indicator of readiness is the delightful aroma filling your kitchen.
10
You can enjoy this chocolate and date bread while it's still warm. Optionally, top it with a bit of (vegan) butter and a sprinkle of icing sugar, or savor it as is.