Everyone loves a recipe you can chuck into a bowl, mix up and bang in the oven – something that looks and tastes delicious and wonderful, without having to take up too much time, while also being secretly being a bit good for you (that’s always a bonus!). The thing with this loaf is that you’d never guess it was made from mostly healthy ingredients – it’s rich and decadent, a winning combination of chocolate and raspberry with a hint of coconut thanks to using Seed & Bean’s offerings. Swap blueberries or cherries for raspberries if you wish, or leave out the cacao/cocoa powder in the loaf mixture for a slightly less rich version – either way, it’s a winner of a treat!
Ingredients:
For the loaf –
- 100g flour of choice (I used oat flour from Buy Wholefoods Online)
- 50g ground almonds (I used Whitworths)
- 4 tablespoons cacao or cocoa powder (I used Bioglan)
- 75g coconut sugar (I used The Groovy Food Company)
- 2 tablespoons flaxseed (I used Yum & Yay)
- 1 teaspoon baking powder
- 200ml dairy-free milk of choice (I used Oatly)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 100g frozen raspberries
- 50g Seed & Bean Coconut & Raspberry Dark Chocolate, cut into chunks
For the topping –
- 200g dairy-free thick plain yogurt (I used Nush Foods)
- 3 tablespoons cacao or cocoa powder
- 3 tablespoons maple syrup
To decorate –
- Chunks of Seed & Bean Coconut & Raspberry Dark Chocolate
- Raspberries
- Freeze-dried raspberries (I used Lio Licious)
- Cacao nibs
Get making!
- Preheat the oven to 170C and grease and line a loaf tin.
- Mix together the flour, almonds, cacao or cocoa powder, sugar/stevia, flaxseed and baking powder in a bowl.
- Whisk together the coconut milk, maple syrup and vanilla then pour into the dry ingredients and mix well to combine and form a batter. Fold in the raspberries and chocolate then spoon into the tin and spread out evenly.
- Bake for 40 minutes until firm and risen. Leave to cool then pop out of the tin.
- Meanwhile beat together the yogurt, cacao or cocoa powder and maple syrup until smooth and keep in the fridge until needed.
- When the loaf has cooled, spoon over the topping and spread evenly. Arrange chocolate chunks and raspberries then sprinkle over cacao bins and raspberries. Slice up and enjoy!
