Avocado Chocolate Bread

INGREDIENTS

1 1/2 cups (202g) avocado

3 tablespoons (36g) coconut oil, melted

1 teaspoon vanilla extract

2 1/2 tablespoons (40g) coconut cream**

3 tablespoons (63g) raw honey

2 eggs, room temperature

1/2 cup (58g) pecans

2 cups (228g) blanched almond flour

1/4 cup (22g) raw cacao powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/3 cup, plus some more to sprinkle on top semisweet mini chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.

2. Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.

3. Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.

5. Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.

5. Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.

6. Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.

7. Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.

Credit to: Living Healthy with Chocolate