Scale
Ingredients
1/2 cup Nikki’s Chocolate Fudge Coconut Butter
1/4 cup melted coconut oil
1/3 cup mashed banana
1/3 cup almond milk
1 teaspoon vanilla extract
1 tablespoon chia seeds
2 tablespoons water
1/4 cup cocoa powder
1/3 cup brown rice flour
2 tablespoons coconut flour
2 tablespoons tapioca starch
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/3 cup Kite Hill Plain Almond Cream Cheese
Instructions
- Preheat oven to 350 degrees. Line an 8×4 loaf pan with parchment.
- Combine coconut butter and oil, banana, almond milk and vanilla in a food processor until smooth.
- In a small bowl, stir together chia and water and let sit for 3-5 minutes until thickened.
- Add chia “egg” and remaining dry ingredients to food processor and blend until smooth.
- Spoon into loaf pan. Spoon cream cheese on top and swirl with a knife to incorporate into batter.
- Bake for 28 to 30 minutes until the top is firm to the touch and a toothpick comes out clean.
- Let cool 30 minutes before slicing. Drizzle with additional melted Chocolate Fudge Coconut Butter.