Chocolate Fudge Bread–when you least expect it dreams do come true. Soft and fluffy bread with a chewy chocolaty inside!
Combining Bread and Chocolate
‘Tis the season to be . . . chocolaty! (And doesn’t chocolate make you jolly anyway?)
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.
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!
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)!
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
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!
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.
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! Soft and fluffy bread with a chewy chocolaty inside!
- 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
- 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.
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.
Loving the idea! Any way I can substitute anything else for the pot starch? Thank you!
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! 🙂