I’m one of those people who are annoyingly obsessed with the holidays. I absolutely love everything holiday themed and of course allll of the fun treats that come with the season! This chocolate peppermint bread is something I dreamed up that just feels like a bite of Christmas spirit. The chocolate bread is incredibly fudgy and the frosting is light and fluffy with the perfect hint of peppermint! I highly recommend this recipe as a fun, tasty baked good that is free of grains, dairy and gluten.
Here’s what you’ll need:
For the bread:
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot starch
- 1/2 cup unsweetened cacao powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp unsweetened nut milk
- 1/2 cup chocolate chips
For the peppermint frosting:
- 1 can coconut cream, refrigerated over night
- 3 tbsp confectioner’s sugar
- 1 tsp peppermint extract
- 1-2 tbsp nut milk, if needed
Preheat oven to 350 degrees and line a loaf pan with parchment paper. In a large bowl, whisk together almond flour, tapioca flour, cacao powder, baking soda and salt until well combined and set aside.
In another bowl, whisk together the eggs, maple syrup, coconut oil, nut milk, vanilla and peppermint extracts. Pour the wet ingredients into the bowl with the dry ingredients and mix well.
After the batter is uniform, fold in the chocolate chips then transfer to the loaf pan. Bake for 20 minutes, then cover with aluminum foil and bake for an additional 10-12 minutes, until a toothpick comes out clean.
To make the frosting, whip ONLY the hardened top part of the coconut cream with an electric mixer (discard the watery bottom half of the can). When fluffy, mix in the confectioners sugar one tablespoon at a time, then the peppermint extract.
If the frosting is not smooth, add 1-2 tablespoons of nut milk and whip once again. Refrigerate until the bread is completely cooled, then top with the frosting, cut into 6-8 pieces and enjoy!
FROSTED CHOCOLATE PEPPERMINT BREAD
Ingredients:
For the bread:
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot starch
- 1/2 cup unsweetened cacao powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp unsweetened nut milk
- 1/2 cup chocolate chips
For the peppermint frosting:
- 1 can coconut cream, refrigerated over night
- 3 tbsp confectioner’s sugar
- 1 tsp peppermint extract
- 1-2 tbsp nut milk, if needed
Instructions:
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, tapioca flour, cacao powder, baking soda and salt until well combined and set aside.
- In another bowl, whisk together the eggs, maple syrup, coconut oil, nut milk, vanilla and peppermint extracts. Pour the wet ingredients into the bowl with the dry ingredients and mix well.
- After the batter is uniform, fold in the chocolate chips then transfer to the loaf pan. Bake for 20 minutes, then cover with aluminum foil and bake for an additional 10-12 minutes, until a toothpick comes out clean.
- To make the frosting, whip ONLY the hardened top part of the coconut cream with an electric mixer (discard the watery bottom half of the can). When fluffy, mix in the confectioners sugar one tablespoon at a time, then the peppermint extract.
- If the frosting is not smooth, add 1-2 tablespoons of nut milk and whip once again. Refrigerate until the bread is completely cooled, then top with the frosting, cut into 6-8 pieces and enjoy!