This Chocolate Date Bread is my new favorite dessert. I've mentioned a few times that I'm not a big sweets person, but over the past few weeks I've been craving chocolate everything. Perhaps it's because today officially marks the beginning of spring, and my body just isn't ready to exchange carbs for pea shoots just yet. In any case, I plan to relish this delicious date bread for weeks to come--or until I can concoct an equally enticing spring-themed dessert.
What I love most about this date bread is the delicate sweetness the chocolate and dates impart throughout. Reminiscent of caramel, the dates balance the bitter chocolate and a dash of vanilla extract rounds everything out. This bread is great as a snack or dessert (if you choose the latter, I highly recommend serving with a generous scoop of vegan vanilla ice cream). I hope you cherish this date bread as much as I have!
YIELDS
1 loaf
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons sugar
- 1 teaspoon maca powder (optional)
- 1 cup unsweetened non-dairy milk (I used almond milk)
- 6 tablespoons neutral-flavored oil, such as sunflower, grapeseed, or coconut
- 1 teaspoon vanilla extract
- 3/4 cup pitted medjool dates, chopped
- 3/4 cup vegan chocolate chips
Directions
1. Heat oven to 350°F. Grease a bread pan with oil or line with parchment paper.
2. In a large mixing bowl, combine flours, baking powder, baking soda, salt, sugar, and maca powder if using.
3. In a small mixing bowl, whisk together milk, oil, and vanilla until combined. Pour the wet ingredients into the dry and mix until combined. If the batter seems too thick, add milk by the tablespoon until it forms a thick batter.
4. Toss the chopped medjool dates in about a tablespoon of flour (this will prevent the dates from clumping together in the dough). Add dates and chocolate chips to the dough and mix until they are dispersed evenly throughout.
5. Pour the dough into the prepared bread pan and bake for 35-40 minutes, or until a toothpick comes out clean (a few crumbs are okay!). Remove from oven and let cool for 10-20 minutes. Slice and serve warm.
Also by Molly: Vegan Rum Raisin Cookies
Related: Vegan Chocolate Cherry Biscotti
Gluten-Free & Vegan Blueberry Scones
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Photos: Molly Lansdowne
