Print Paleo Dark Chocolate Marble Sweet Potato Loaf The dreamiest Paleo Dark Chocolate Marble Sweet Potato Loaf ever. This is a personal favorite and one that is made with all gluten-free, dairy-free and paleo ingredients and topped with a dreamy chocolate crumb topping. Author: Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hour Yield: 8- 10 slices 1x Category: grain-free, gluten-free, dairy-free, paleo Cuisine: dessert, bread, breakfast Scale 1x 2x 3x Ingredients Sweet Potato Layer: 1 cup cooked sweet potato, mashed OR 1 cup canned sweet potato puree 2 eggs 1/4 cup maple syrup 1 teaspoon vanilla extract 2 cups almond flour 2 tablespoons coconut flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger Chocolate layer: Chocolate Crumble Layer: Preheat oven to 350 degrees and grease a bread pan Start by making the sweet potato layer by mixing together sweet potato, eggs, maple syrup and vanilla until smooth Add in flours, baking powder and spices and mix to completely combine Next make the chocolate layer by whisking together eggs, melted coconut oil, water and vanilla in a large bowl Add in chocolate muffin mix and mix well until complete combined then set aside Lastly make the chocolate crumble layer by mixing together the melted coconut oil, water and vanilla then add chocolate mix Stir until evenly combined (it may be crumbly, it is ok!) Pour sweet potato loaf on bottom of the pan and spread evenly across Add the chocolate layer and swirl with a tooth pick if desired, if not just leave as is 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 Let the bread cool for before cutting (I know, patience!!) Notes
*Will stay good for 5 days or keep in fridge/freezer for longer!