I remember when I first made Monkey Bread a few years ago – it was a new one on me, but ever since then I’ve been a big fan, and what’s better than Monkey Bread? Chocolate Monkey Bread of course! The Medjool dates in this recipe take care of all the sweetness, so you don’t need to add any extra sugar. It also uses almond flour, which helps keep the bread lovely and moist – you really don’t want a dry dough when making monkey bread.
This really is a deliciously moist, gooey and chocolatey monkey bread. It takes about 20 minutes of prep time, and then 40 mins in the oven, so not too long for you to get your grubby mitts on the finished product! Enjoy!
Chocolate Monkey Bread Ingredients
- 1 cup medjool dates (about 12)
- 2/3 cup non-dairy milk
- 1 1/2 cup almond flour
- 1 1/4 cup tapioca starch
- 1/3 cup cacao powder (or cocoa powder)
- 2 tsps baking powder
- 1 tsp baking soda
- 2 tsp apple cider vinegar (or lemon juice)
- Pinch of sea salt
- 8 medjool dates
- 1/4 cup cacao powder (or cocoa powder)
- 2/3 cup water
- Optional: 1/4 cup chocolate chips