Recipe courtesy of Rocco DiSpirito

Chocolate Monkey Bread

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 servings
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1 cup Medjool dates (about 12)

2/3 cup fresh almond milk 

1 1/2 cups almond flour 

1 1/4 cups gluten-free flour, such as Cup4Cup 

1/3 cup cacao powder or cocoa powder 

2 teaspoons baking powder 

2 teaspoons apple cider vinegar or lemon juice 

1 teaspoon baking soda 

Pinch sea salt 

Chocolate Coating:

8 Medjool dates

1/4 cup cacao powder or cocoa powder 

2/3 cup coconut water 

1/4 cup dark chocolate chips, optional 


  1. For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
  2. Combine the dates and almond milk in a blender and blend until smooth.
  3. Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
  4. Roll the dough into small balls roughly 1 inch in diameter.
  5. For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
  6. Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
  7. Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
  8. Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!
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