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Breakfast / Desserts & Snacks / Meal Prep / Plant-based

Healthy Chocolate Loaf

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Our family loves loaves and homemade breads better than muffins, not sure why but it’s a thing. So although we have a double chocolate muffin recipe on the blog, I wanted to create a Healthy Chocolate Loaf recipe to go along with the collection. It’s hard to say what is better the recent brownie recipe or this loaf with a drizzle of all natural peanut butter.

With Valentine’s day on it’s way our family is sharing loads of healthy chocolate recipes so you can make your own sweet treats and still nourish your body (and your families too). Get creative with the recipe you could always top it with a drizzle of pink frosting using vanilla protein powder mixed with almond milk and a bit of food colouring or beet juice.

Each week our family loves to meal prep one snack for the week. This helps for after school snacks to hold everyone off until dinner is ready.

Apple sauce is amazing to use in chocolate cake, loaf, or muffin recipes instead of using oils. It reduces a lot of calories but more importantly it add in more moisture, nutrients, fibre and flavour. You will notice a lot of applesauce in my baking, especially the chocolate recipes.

This Recipe is:

  • Plant-based
  • Dairy-free
  • Gluten-Free
  • Nourishing
  • Delicious

The Recipe


Healthy Chocolate Loaf

Makes: 9 servings

Prep Time: 5 minutes

Cook Time: 40-45 minutes


1 cup almond flour

1/2 cup cacao powder

2 eggs

1/3 cup peanut butter

1/4 cup maple syrup

1/3 cup apple sauce

1/4 cup dairy-free chocolate chips (optional – can sub for walnuts or your favourite nuts)

3/4 teaspoon baking powder


  1. Preheat oven to 350 degrees F, and grease loaf pan with vegan butter and set aside.
  2. In a large bowl add almond flour, cacao powder, 2 eggs, peanut butter, maple syrup, apple sauce, dairy-free chocolate chips and baking powder. Stir well to mix and combine all ingredients together.
  3. Pour loaf mixture into loaf pan and bake for 40-45 minutes until cooked through. Let cool for 10 minutes, serve and enjoy.
  4. Keeps fresh for up to one week in an air-tight container in the fridge.

If you make this recipe I would love to hear what you think in the comments below, or be sure to tag me in your pics or DM over on the socials @pam_rocca.

As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.

With love,