Thanks to the inclusion of cinnamon, vanilla, and applesauce, the chocolate bread tastes fantastic for Christmas. A different type of Christmas cookie, but one that is quite tasty. Who would have thought that upon first glance.
Ingredients
- 250g vegan butter
- 180 grams of sugar
- 250 g ground almonds (or hazelnuts)
- 100 grams of flour
- 200 g applesauce
- 1 tbsp (15 g) soy flour or chickpea flour
- 8 grams of baking powder
- 1 pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 200 g dark chocolate
- 200 g dark chocolate
- 1 tbsp coconut oil
- 100 g chopped almonds (or hazelnuts)
Instructions:
- Preheat the oven to 180°C and line a 22×28 cm tin with baking paper and set aside.
- For the batter, in a large bowl, using a hand mixer or stand mixer, cream together the vegan butter and sugar.
- Add the ground nuts, flour, applesauce, soy flour, baking powder, salt, vanilla extract and cinnamon and mix in as well. Finely chop the dark chocolate and carefully fold in.
- Pour the batter into the prepared pan and smooth out. Bake the chocolate bread at 180°C on the middle shelf for about 30 minutes. If the chocolate bread gets too dark, cover with aluminum foil. Leave to cool completely in the tin and then carefully place on a wire rack.
- Once the chocolate bread has cooled completely, roughly chop the dark chocolate for the topping and place in a heatproof bowl along with the coconut oil. Place them over a pot of simmering water and let the chocolate melt.
- Pour the melted chocolate frosting over the chocolate bread and let it rest. After about 20 minutes (this can be shorter or longer depending on the room temperature), cut the chocolate bread into pieces. The chocolate should still be soft, but no longer runny. Now decorate the pieces with chopped nuts.
Nutrition Facts:
- Calories: 264
- Total fat: 13.9 g
- Saturated fat: 3.4 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 286 mg
- Total carbohydrates: 33.6 g
- Dietary fiber: 4.2 g
- Sugars: 11.8 g
- Protein: 5.7 g
