Deliciously easy, vegan and gluten-free! We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site http://www.cookfirst.co.uk/ and follow her on Instagram @cook_first_ #BeKitchenConfident
2 large or 3 medium-small bananas (the riper the better)
150ml coconut milk
1 flax egg (or regular hen's egg if not vegan)
160g coconut sugar
1 tsp vanilla extract
70g CHOC CHICK cacao butter (melted and cooled)
200g buckwheat flour
1 tsp baking powder
pinch of salt
50g CHOC CHICK raw cacao powder
Dried toasted coconut for decorating
P.s. if you want to make it even more chocolatey, add 50g of dark chocolate chips or CHOC CHICK’s Cacao Nibbles
Thanks again to Cook First.
Preheat your oven to 175 degrees and grease and line a loaf tin.
In a medium bowl, sift the flour and cacao powder, baking powder and salt and stir to combine.
Blend the bananas, coconut milk, cacao butter, vanilla and flax egg in a blender or food processor.
Next pour this wet mixture over the dried mixture and stir until well combined.
Pour the mixture into the tin and then place in the oven on a middle shelf to bake for about 40 minutes.
Remove from the oven and test that it's cooked through by inserting a tooth pick or thin skewer. Then leave to cool in the tin completely before dusting it with more cacao powder, toasted coconut chips, and slicing up to serve with a calming cup of tea and perhaps a dollop of coconut yogurt or cream.