Recipe
Lotte Boonstra
Mon, 11 Sep 2023 00:00:00 GMT
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.
What
- 125 grams chocolate
- 250 milliliters soy milk
- 34 dates
- 415 grams toasted sunflower seeds
- 5120 grams almond flour
- 650 grams regular flour
How
- 1If 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.
- 2In a mixing bowl, add the almond flour and regular flour.
- 3Pour the chocolate and soy milk mixture into the bowl of flour.
- 4Stir until it forms a thick paste.
- 5Incorporate the chopped dates and toasted pumpkin seeds into the dough, ensuring they are evenly distributed.
- 6Transfer the batter to an oven tray suitable for a single serving.
- 7Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- 8Bake 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.
- 9Another indicator of readiness is the delightful aroma filling your kitchen.
- 10You 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.
