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