Chocolate Sweet Bread (Allergen-Friendly) – RECIPE

This rich bread is full of flavor and reminiscent of a “banana” or “zucchini” bread. Many of my clients have allergies or sensitivities to dairy, gluten and eggs and believe that they’re going to have to “give up” all of their favorite foods in the process. I love showing them how to make substitutes that are allergen-friendly, without compromising on flavor. And my secret ingredient here that adds both flavor and moisture is the lovely sweet potato.



Makes: 1 loaf

Preparation Time: 10 minutes to prepare, 40 minutes to cook, 30 minutes to cool


Wet Bowl:

¼ cup ground chia seeds

½ cup warm water

½ cup melted virgin coconut oil, plus more for greasing

¾ cups coconut sugar

1 ½ cups pureed or canned sweet potato

2 teaspoons real vanilla extract


Dry Bowl:

¼ cup arrowroot starch

6 tablespoons raw cacao powder

1 ¾ cups teff flour

2 teaspoons baking powder

1 teaspoon baking soda

½ sea salt

1/3 – ½ cup dark chocolate chips


Preheat the oven to 350 degrees F.


Thoroughly mix the chia and water in a small mixing bowl, stir to fully combine and allow to rest for 5 minutes so that the chia seeds absorb the water and create a paste-like gel.


In the meantime, mix the oil, sugar, sweet potato and vanilla in a medium-sized mixing bowl to combine. Stir in the chia paste until the mixture is uniform in texture and set “wet” bowl aside.


In a large mixing bowl add the arrowroot, cacao, teff, powder, soda and salt. Mix to fully incorporate. Then add the “wet” bowl to the dry ingredients and mix until fully combined and no clumps are present. Fold in the chocolate chips to your liking.


Grease a loaf pan with coconut oil and then add the batter. Bake for 35-40 minutes until a toothpick comes out of the center clean. Remove the bread from the pan and cool on a wire cooling rack for 30 minutes. Keep in the refrigerator to extend shelf-life and enjoy!