Recipe courtesy of Rocco DiSpirito
Chocolate Monkey Bread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 783
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 131
- Dietary Fiber
- 22
- Sugar
- 76
- Protein
- 19
- Cholesterol
- 0
- Sodium
- 603
- Total: 1 hr 20 min (includes cooling time)
- Active: 25 min
Ingredients
Dough:
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
Directions
- For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
- Combine the dates and almond milk in a blender and blend until smooth.
- 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.
- Roll the dough into small balls roughly 1 inch in diameter.
- For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
- 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.
- Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
- Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!