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December 6, 2017 By Jana 2 Comments

Chocolate Fudge Bread (Gluten-free, Vegan, Nut-free)

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Chocolate Fudge Bread - Fudgy and Stretchy

Chocolate Fudge Bread–when you least expect it dreams do come true.  Soft and fluffy bread with a chewy chocolaty inside!

Chocolate Fudge Bread

Combining Bread and Chocolate

‘Tis the season to be . . . chocolaty! (And doesn’t chocolate make you jolly anyway?)

Chocolate Fudge Bread - Fudgy and Stretchy

Chocolate Fudge Bread – Fudgy and Stretchy

Talk about the best of both worlds. Is there anything better than hot doughy bread straight out of the oven? The only thing better might be a lush chocolate fudgy dessert. If only you could combine them into one amazing treat. Finding something that special always seems too good to be true.

Chocolate Fudge Bread - Batter

Batter

Well, some dreams do come true . . .

Gluten-free Vegan Chocolate Bread

Is it possible to have a delicious, filling chocolate treat that will not weigh you down? Or a chocolate snack that is not overflowing with refined sugars? Can it also be gluten-free and completely plant-based?

Yes, yes and yes!

Chocolate Fudge Bread - Water in Empty Cups

Chocolate Fudge Bread – Water in Empty Cups

 

Chocolate Fudge Bread

Chocolate Fudge Bread

And if you’re like me, that moment when you realize you’re tasting something you never thought possible you find yourself Breathless (cue The Corrs)!

Chocolate Fudge Bread - Fudgy Inside

Chocolate Fudge Bread – Fudgy Inside

An Unusual and Amazing Chocolate Treat

Have you tried my Vegan Brazilian Cheese Bread? Imagine that same chewy, spongecake-like texture. But instead of vegan cheese, those little bites are rich and lush with chocolate.

These babies were being pulled off the cooling rack so fast I was afraid I wouldn’t have any left for pictures!

Chocolate Fudge Bread - Fudgy Inside

Chocolate Fudge Bread

Hot out of the oven these guys are just sensational. They will be the hit of your party or holiday gathering. They are so easy to make, requiring only five minutes of prep and 15 minutes to bake. And talk about kid-friendly!

Chocolate Fudge Bread - In Bowl

If you are saving them for another time, you can warm them in a toaster oven or micro.

To micro, I wrap them in a lightly damp paper towel and heat them for 10-15 seconds on high (that’s for two; more bread bites=more time). I would add about five seconds for each additional bread bite.

Chocolate Fudge Bread - In Bowl

Chocolate Fudge Bread

Looking for other unusual and delightful holiday treats, try my Chocolate Chickpea Bark, Creamy Avocado Fudge, or Vegan Brookie No-Bake Cheesecake! Enjoy!

Chocolate Fudge Bread - In Bowl

Chocolate Fudge Bread

Chocolate Fudge Bread

Chocolate Fudge Bread

Print
Chocolate Fudge Bread (Gluten-free, Vegan, Nut-free)

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: bread, dessert

Cuisine: gluten-free, vegan, plant-based

Author: Nutritionicity

Servings: 20

Chocolate Fudge Bread - Fudgy and Stretchy

Chocolate Fudge Bread! Soft and fluffy bread with a chewy chocolaty inside!

Ingredients

  • 1 tablespoon golden flaxseed meal
  • 1 cup tapioca flour (tapioca starch is the same)
  • 1/2 cup potato starch (different from potato flour)
  • 3 tablespoons coconut palm sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt finely ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon pure vanilla
  • 2/3 cup plant-based milk (I use cashew for the mild creamy flavor, but nut-free milks are fine)
  • 1/4 cup oil (grapeseed, melted coconut or walnut)
  • 1/2 cup mini vegan chocolate chips

Instructions

  • 1) Make flax egg: In a small bowl mix together golden flaxseed meal and 3 tablespoons filtered water. Set aside.
  • 2) In food processor or blender place tapioca flour, potato starch, coconut palm sugar, cocoa powder, salt and baking powder. Pulse a couple times to blend. Add vanilla to nut milk and stir together. Then add to dry ingredients along with flax egg and oil. Blend well until smooth (about 30 seconds).
  • 3) Add in chocolate chips to batter and stir with a spoon or spatula.
  • 4) Pour or spoon batter into a greased mini muffin tin about one eighth from the top (It is important to bake these in a mini muffin tin as the cooking time would vary for a standard size). If any muffin receptacles remain empty, place one teaspoon of water in each empty muffin receptacle (see pic in post). Bake at 400 degrees Fahrenheit for about 15 to 17 minutes depending on oven. Bread should be firm on the outside but puffy, and a toothpick inserted should come out clean. (The shell of the bread will be very firm when first removed from oven but softens to a crisp after cooling for a minute or two, see picture in post.) Remove from oven and cool on rack for a couple of minutes and serve. Store leftovers in an airtight container. These rolls will reheat nicely.

Notes

Reheating Instructions If you are saving them for another time, you can warm them in a toaster oven or micro. To micro, I wrap them in a lightly damp paper towel and heat them for 10-15 seconds on high (that's for two, more bread bites=more time). I would add about five seconds for each additional bread bite.

6.3.1
https://nutritionicity.com/recipes/chocolate-fudge-bread/
Copyright 2019 Nutritionicity

Chocolate Fudge Bread Collage

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Filed Under: Baked Goods, Breads and Crackers, Desserts, Recipes, Snacks Tagged With: antioxidants, Chocolate, coconut palm sugar, dairy free, dessert, easy, Gluten Free, lactose free, nut-free, plant based, refinedsugarfree, side dish, snacks, soy free, vegan, vegetarian

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Reader Interactions

Comments

  1. Lo says

    April 11, 2018 at 10:06 pm

    Loving the idea! Any way I can substitute anything else for the pot starch? Thank you!

    Reply
    • Jana says

      April 12, 2018 at 7:27 am

      Thanks! I have not tried this myself but perhaps you could substitute cornstarch for the potato starch. Let me know how it goes if you decide to give it a try! ๐Ÿ™‚

      Reply

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Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

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