Paleo Dark Chocolate Marble Sweet Potato Loaf

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Yields 8-10 slices

Ingredients

    Sweet Potato Layer

      Dry ingredients

      • 2 cups almond flour
      • 2 tablespoons coconut flour
      • 1 teaspoon baking powder
      • 1 teaspoon cinnamon
      • 1 teaspoon nutmeg
      • 1 teaspoon ground ginger

      Wet ingredients

      • 1 teaspoon vanilla extract
      • 1 cup cooked sweet potato, mashed
      • 2 eggs
      • 1/4 cup maple syrup

      Chocolate layer

      • 1/2 box Simple Mills Chocolate Muffin Mix (about 1 cup + 2 tablespoons)
      • 1 egg, slightly beaten
      • 3.5 tablespoons melted coconut oil
      • 1/2 cup water

      Chocolate Crumble Layer

      • 1/2 box Simple Mills Chocolate Muffin Mix (about 1 cup + 2 tablespoons)
      • 2 tablespoons melted coconut oil
      • 1/2 teaspoon vanilla extract
      • 1 tablespoon water

      Directions

      1. Sweet Potato Layer:
      2. Place roasted sweet potato in a food processor with about ½-3/4 cup water and process until completely smooth. You can add more water if necessary
      3. Combine dry ingredients in a large bowl and whisk to completely combine
      4. Combine wet ingredients in a medium bowl and whisk to completely combine
      5. Add wet ingredients to dry ingredients and whisk to completely combined and set aside
      6. Chocolate layer:
      7. Whisk together eggs, melted coconut oil, water and vanilla in a large bowl
      8. Add in chocolate muffin mix and mix well until complete combined then set aside
      9. Chocolate Crumble Layer:
      10. Mix together the melted coconut oil, water and vanilla then add chocolate mix
      11. Stir until evenly combined (it may be crumbly, it is ok!0
      12. Final directions:
      13. Preheat oven to 350 degrees and grease a bread pan with coconut oil and pour sweet potato loaf on bottom
      14. Add the chocolate layer and swirl with a tooth pick if desired, if not just leave as is
      15. Sprinkle the crumble layer on top and bake in oven for 30 minutes then add a layer of tin foil on top and bake for another 20-25 minutes or until ready! I used toothpick test to see if it is ready
      16. Let the bread cool for about 45 minutes before cutting (I know, patience!!)
      17. *Will stay good for 5 days or keep in fridge/freezer for longer!

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