Choc Chip Date Bread
This delicious Choc Chip Date Bread is naturally sweetened with fibre-rich dates, made entirely from wholefood ingredients, and completely free from refined sugars. It’s perfect for lunchboxes, after-school snacks, or even a quick breakfast on busy mornings. With every bite, you’re nourishing your family with sustained energy, gut-friendly fibre, and wholesome nutrients — all without compromising on taste. Rich and satisfying without the sugar overload, it will keep your little ones feeling full, balanced and happily satisfied.
Dietary: VEG, NF
Allergens: Wheat, Eggs, Dairy
Age group: 24 months+
Serves: 12
Prep: 15 mins
Cook: 20-25 mins
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Ingredients
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| 15 Medjool dates (220g), pitted | |
| 1 cup (250ml) warm milk, of choice | |
| 1 ¼ cups (160g) wholemeal spelt flour | |
| ¼ cup (25g) cacao powder | |
| 1 tsp (4g) baking powder | |
| ½ tsp (2g) baking soda | |
| Pinch of sea salt | |
| 2 eggs | |
| ⅓ cup (55g) dark chocolate chips (optional) |
Equipment
| High-speed food processor |
Directions
1.
Preheat the oven to 180°C and line a loaf tin with baking paper.
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2.
Soak the Medjool dates in warm water for 5-10 mins, then drain and blend them with the warm milk until smooth. This will form your date paste.
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3.
In a large bowl, whisk together the spelt flour, cacao powder, baking powder, baking soda, and sea salt.
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4.
Add the eggs and date paste to the dry ingredients. Stir until fully combined, and the mixture has a smooth batter-like consistency.
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5.
Gently fold in the chocolate chips, if using.
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6.
Pour the batter into the baking tin. Bake for 20-25 mins or until a toothpick inserted comes out clean.
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7.
Let the bread cool for a few mins before slicing and serving.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap milk with coconut, soy, almond or oat milk. For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap ½ the cacao to carob powder for more sweetness.
Additional boosters: Boost with 1 tbsp of flaxseed meal or chia seeds.
