2 tbsp coconut flour

2 tbsp cacao powder

1 scoop collagen peptides

1/4 tsp fine sea salt

1/2 tsp baking soda

3/4 tsp baking powder

3 ripe bananas

3 large eggs

1 tsp vanilla extract

1/3 cup nut butter (I used Barney Butter Chocolate Almond Butter)

3 tbsp Fourth & Heart Chocti chocolate-ghee spread (see NOTE)

1/3 cup mini chocolate chips (I used Lily’s no-sugar dark-chocolate baking chips)

  1. Preheat oven to 350F; line an 8x4-inch loaf pan with parchment. 

  2. In a large bowl, mix flour, cacao, collagen, salt, baking soda and baking powder. In a blender or food processor, combine bananas, eggs, vanilla, nut butter, and Chocti; blend until smooth. Pour into bowl with cacao mixture; stir until well mixed. Fold in chocolate chips.

  3. Spread in loaf pan. Bake 45-55 minutes, until a toothpick inserted in center comes out clean. Store leftovers covered in the fridge. 

    NOTE: About the Fourth & Heart Chocti spread — it is a jar full of magic. Cacao, grass-fed ghee and dates blended into the most luscious spread ever. If you haven’t tried it yet, I recommend that you examine your life choices. Seriously. Go buy some right now. Go ahead. I’ll wait.

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