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Dark Chocolate and Orange Pecan Loaf

A delicious loaf that is full of chocolate orange goodness. Free from refined sugar, gluten and dairy, and full of nutritional goodness. Fudgy brownie texture, and just so incredibly delicious.

Course Breakfast, Dessert, Side Dish, Snack
Cuisine Dairy Free, Gluten Free, Refined Sugar Free, Sugar Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Author Wellness with Taryn

Ingredients

  • 2 Tsp Chia Seeds - left aside to soak in 2 TBS boiling water
  • 1 Cup Dates (Pitted) - left to soak in 1/2 cup boiling water
  • 1 Cup Pecan Nuts
  • 1 Cup Buckwheat Flour
  • 1/2 Cup Organic Raw Cacao
  • 2 Tsp Baking Powder
  • 3 Tsp Psyllium Husks
  • 1 Tsp Sea Salt
  • 1 Cup Fresh 100% Orange Juice
  • Pecan Nuts (Chopped) - to garnish
  • Sliced Orange - to garnish

Instructions

  1. Preheat the oven to 160C fan forced

  2. Add the chia seeds and boiling water to a small bowl, and set aside to swell.

  3. Place the dates into a bowl, add the boiling water and set aside to soak.

  4. Add the pecan nuts to the food processor, and process until fine.

  5. Add the buckwheat flour, raw cacao, baking powder, psyllium husks and salt and process until all combined.

  6. Drain the dates from the water, and add to the food processor along with the orange juice and chia seeds. Process until all mixed through.

  7. Line a loaf tin with baking paper, and pour the mixture into the tin. Spread evenly.

  8. Garnish with the sliced orange and chopped pecan nuts, and place in to the oven at 160C fan forced for 30 mins.

  9. Remove at the 30 min mark, rotate and bake for a further 15mins at 120C fan forced.

  10. Remove from oven and allow to cool for about 10 mins.

  11. Slice into slices with a sharp bread knife, and store in an airtight container for up to 4 days.

  12. Best served with a cup of your favorite tea and great conversation.

Recipe Notes

Use Organic where possible - Use local buckwheat flour