Monkey bread and brownie collide in this sticky sweet loaf of Chocolate Monkey Bread without sugar or grains for a healthier-than-it-looks fudgy dessert feast!
If monkey’s could bake they would be all over this recipe.
But alas, the no ovens in the jungle issue. I’m not even sure monkeys like chocolate, but I do know that humans do. And fudgy finger-sticky desserts. And decadent treats you’d never guess are sweetened with dates. And extra chocolate chips thrown in just because. Or at least this human does, and I’m pretty sure I’m not alone.
Once upon a time I made a little mug of monkey bread…
Wait. Let’s rewind this story time a little further. Once upon a time before the aforementioned time I tasted monkey bread. Cue obsession and asking my mom to make it for me weekly and devouring so many little sticky balls of cinnamon dough because it is the most magical stuff. If you’ve never had it before, its basically pull-apart bread made up of soft spheres of sweet dough held together with gloriously gooey caramelized sugar and cinnamon. Words can barely do it justice, but trust me it’s amazeBALLS.
Typically there is nothing gluten-free about it and not a stick of butter spared, but with the help of my fave fruit I made this healthy single-serve version a while back. While absolutely delicious, I’ve been plotting both a full-size and a chocolate version ever since. The full-size cinnamon version still hasn’t happened yet, but don’t mind me while I zip straight on by to the chocolatey take.
In coming up with this version, I did more than just multiply and chocolate-ify. I also swapped oat flour for almond and changed up the ratio of flour to starch for a couple of reasons…
1) I have been eating mostly grain-free lately in my own life and wanted this monkey bread to match.
2) Almond flour makes everything extra moist and for an oil-free recipe like this that’s important. Oil-free batters – easy. Oil-free doughs thick enough to roll into balls that won’t be dry as a dessert post-baking – trickier. Much trickier.
Almond flour + tapioca starch. Almond flour is awesome for moisture and grainless-ness, but when it comes to texture and binding it requires some assistance. As I recently learned from these muffins, tapioca starch is the perfect thing to pair with it. The tapioca starch is what holds the balls of dough together and acts as the gluten-like glue. Too much can turn things gummy, but just enough creates the perfect doughy texture without messing up the crumb.
Medjool dates. This recipe is completely date-sweetened from the dough to the gooey chocolate in between. Well except the chocolate chips, but those are optional anyways. Medjool dates blended with non-dairy milk make up the base of this blender dough, and dates + water + cacao powder is all that’s in the fudgy coating.
Baking pan. Monkey bread is traditionally baked in a ring or bundt pan, but I do not own one. Plus they tend to be humongous and you would need practically an entire date farm of your own just to make enough batter to fill it. Instead I used a loaf pan and it worked perfectly. One that is slightly on the smaller side (8×4 inches) is best so you can get two full layers of dough balls, but any will work.
Monkey mound making. Typically monkey bread is made by rolling the balls of dough in cinnamon sugar, layering them into the pan, and then pouring the caramel mixture over top. But since we’re working with a refined sugar-free fruity fudge mixture we have to adapt the process. To evenly coat all the dough, it works best to roll each ball in the chocolate before layering them in the pan.
So it will go a little something like roll → dunk→ coat → pan → try not to lick fingers between every dough ball. And then sprinkle with chocolate chips if you know what’s good for ya.
Then just pop it in the oven for 40, and prepare yourself for the fudgy pan of lumpy chocolate joy you are about to be treated to!
Ready to tap into your inner chocolate-obsessed messy melty monkey side?
Chocolate Monkey Bread
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 people 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Monkey bread and brownie collide in this sticky sweet loaf of Chocolate Monkey Bread without sugar or grains for a healthier-than-it-looks fudgy dessert feast!
Ingredients
Dough
- 1 cup medjool dates ((about 12))
- 2/3 cup non-dairy milk
- 1 1/2 cup almond flour
- 1 1/4 cup tapioca starch
- 1/3 cup cacao powder ((or cocoa powder))
- 2 tsps baking powder
- 1 tsp baking soda
- 2 tsp apple cider vinegar ((or lemon juice))
- Pinch of sea salt
Chocolate Coating
- 8 medjool dates
- 1/4 cup cacao powder ((or cocoa powder))
- 2/3 cup water
- Optional: 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350F.
- In a blender, combine the dates and non-dairy milk. Blend until smooth.
- Add the rest of the ingredients for the dough. Blend until thoroughly combined stopping to scrape down the sides as necessary.
- Roll into small balls (1″ diameter or so).
- Rinse the blender. Blend the ingredients for the coating until smooth.
- Dip each ball of dough into the coating mixture and use a spoon to cover with a thin layer. Transfer to a loaf pan that has been lined with parchment paper or lightly greased.
- Sprinkle the chocolate chips on top.
- Bake for approximately 40 minutes at 350F.
- Remove from the oven. Cool for at least 15 minutes. Spoon out or pull apart to serve. Enjoy!
Keywords: baking, chocolate, paleo, vegan, dessert
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This looks delicious! Unfortunately I’m allergic to almonds. Could I use coconut flour? Or oat flour?
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Coconut flour will not work. I haven’t tested it with oat but that would be a better bet. You will likely need less so maybe start with just 1 cup and add slowly until you have a sticky but just roll-able dough. It will be drier after baking though, due to the lower fat content of oats vs. almonds. If you wanted to try adding some coconut oil of nut butter to combat that in place of some of the milk you could try that too. Good luck!
Hi there! thank you so much for this.
I was wondering, can I use all-purpose instead of almond flour and skip the tapioca? 🙂
Hi Sarah! I have not tested it yet, but I do think that will work. Maybe start with a bit less (like 2 cups or so) and just add slowly until you have a texture that resembles that in the video and is sticky but roll-able.
Goodness, that video was excellent! This was the first one of yours I watched to boot! Hmmmm and when you scoop the gooey balls out, and I was just drooling and being reminded of self-saucing chocolate pudding!
It totally reminded me of those self-saucing pudding cakes too–just as rich and fudgy and irresistible if you ask me😋 Thanks for watching Max and for the kind words!
Hii, awesome recipe!! But I don’t have almond flour right now.. whats the best flour that I van use instead?
Thankyou very much and I can’t wait to bake this gooey chocolate thing!!
Another nut flour would be the next best if you have that. Otherwise oat or AP, although either will lead to a much drier texture. Because this recipe is oil free but the dough also has to be thick enough to roll into balls as opposed to a pourable batter, the almond flour is great because the natural oils keep the bread really moist while baking. If you opt for oat start with less and add just enough to get a roll-able texture. If you go with AP you can skip the tapioca altogether and just use AP in place of both. Spelt would work too. Hope that helps!
Thanks for the options! I thought maybe buckwheat could be a good one, but then you also have to add some extra oil to make the Bread moist I guess. Think I’m going to make it saturday. Keep you posted about the result!
Yep, buckwheat would be similar to oat–more dry and you will still need the tapioca starch too. But yes you could add some oil (although decrease the non-dairy milk if you do or it will be too liquidy) or even nut butter in place for extra moisture. Good luck!
What a glorious, decadent, chocolatey creation – I’m swooning! And that video?! can barely even handle that beauty.
A chocolate bread-y dream come true.
Chocolate + bread = carb dreams come true!! Hehe thanks lovely <3
One word: DROOL
Haha! Enough said…and you nailed it😋
I’m just now getting back into all things BLOG related since kiddos are officially both in school (enter tears) ha! I couldn’t help but drool at this recipe of yours!! omg such amazingness Natalie! I wanted to dive right into these! What a great idea…I need to surprise the kiddos with these one weekend. Excited to catch up on the rest of your recipes I may have missed over the summer!
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Ahh what a crazy transition/new phase you must be going through right now–I bet it’s sad and happy and all sorts of emotions at once. Well thank you for taking the time out to pop over here, means a lot. I’m excited for YOU to hopefully have time to get back in the kitchen soon? Missing your creations! But good luck with starting school and finding a new normal <3
I’m laughing so hard at all the almond flour questions! Everytime I post a recipe dessert with almond flour, it happens and I just brace myself, haha! I don’t know if I can handle all of this chocolate glory going on right now. I am always in the mood for chocoalte and when you got chocolate on chocolate on chocolate, well, that puts me in a very good mood! I love the different take on monkey bread…more gooey and dense, almost brownie like versus the traditional monkey bread and hello, I LOVE brownies, so this is so exciting! I love how you got it all super healthy too with the dates. It makes it much more guilt-free, not that I EVER feel guilty eating chocolate, or dessert for that matter, but you know what I mean….any chance to eat dessert that tastes like dessert AND is healthy, is a win-win in my book. Totally in love with this recipe Natalie!!
Gah I know I cannot even tell you how many times I’ve typed the words “I haven’t tested it with xxx flour so I cannot guarantee…” lol I want to just shout to the world: embrace the almond flour peeps–its amazing! Without gluten and yeast it is much more brownie like…which I am totally cool with. Although I am feeling inspired to go back and do a cinnamon version now, and maybe some other fun flavors eventually too. Never too many loaves of spherical sweet stuff! I love your perspective on dessert–thats totally the way it should be 🙂 Thanks Brandi!
Ok, I’ve never had monkey bread before…I learned about it after I went vegan and gluten-free, so obviously there wasn’t a chance for me to try it. BUT who needs the buttery, gluten filled stuff when you can have THIS!!! Oh, my! So much chocolatey goodness – looks fun to make and eat! Don’t you just love the almond flour + tapioca starch combo?!? It’s been my go-to this summer 🙂 Hehe – you’re definitely not alone with the extra chocolate chips! You know we’ll be making this really soon!
Almond + tapioca and you can make anything!! It is absolutely the perfect mix of sticky/bindy and moist/nutty–so good, I’m with ya. I’m happy to hear you’ve been doing some fun baking with it this summer too 🙂 I’m looking forward to slightly cooler weather that makes baked goods seem more apropos. Extra chocolate chips…chunks…both…never too much 😀
I do not have tapioca starch. Can I use potato starch
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Cornstarch or arrowroot would be better as they are more similar to tapioca, but you can try it with potato starch. I haven’t tested it so I cannot guarantee the results. Good luck Norah!
Do you already bake it with another starch? How did it come? Tell me please!
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Did you try this recipe with potato starch?
Okay so I’m not sure how I never even considered making monkey bread chocolate, but OH MY GOODNESS am I so happy you thought of it! I’m literally drooling. Sad for the poor monkeys that they don’t have oven access for this bliss, but I’ll make an extra batch on their behalf? Sounds good. And you are most definitely not alone in the extra chocolate chip/date-loving front! So true about the pan issue though, it’s impossible to fill a bundt without literally like hundreds of little monkey spheres! You made it look even better in a loaf pan, though 🙂 Look incredible as always, Natalie, and so perfect for the fall weather coming up!
So generous of you, thinking of those poor baked good-less monkeys haha. I am all for the classic cinnamon sugar version too, but like you have said before all desserts that can have a chocolatey spin should 🙂 Thanks friend, happy friday eve!
I can’t begin to tell you how much I love this bread! Sticky, gooey, moist, chocolatey…. seriously, drooling on my computer now! Amazing recipe, Natalie!
You nailed the description–all those messy adjectives in one delicious loaf🤗 Thank you lovely, and for taking the time to hop over here and comment too!
I’m the worst at commenting on blogs, but just wanted to say I love everything you post! And you always leave the kindest comments on my blog/instagram. Your cooking/baking skills are getting better and better and your photography captures that! Keep it up Natalie!
Thank you so much for the kind words Faith, that means a lot! And no worries at all–I completely understand it gets hard to keep up with everyone and everything for me too 🙂
These look amazeballs! I’ve never had monkey bread (it’s not a thing here) but now I really want to give it a try, because it looks sooooo good!
Well perhaps you need to make it a thing there 😉 Haha! Because with how good your are at bread-related things I bet you would make a crazy good yeasted version like it’s classically supposed to be!
Holy chocolate dream!! All those melty chips have me drooling. I definitely wanna try this warm with almond milk. I think it’d make the perfect girls’ night treat for me and my mom 🙂 !
xxMeah
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Ooooh I think you are on to something with the almond milk pairing–that is exactly what this crazy fudgy stuff needs! That sounds like a lovely plan, I hope you make it happen and both enjoy it very much 🙂
Brilliant, as always! I just want to leave in a forest of date trees – I love the natural sweetness and moisture they add to baked goods, especially all things chocolate. Thanks for another amazing video, btw! You rock!
Oooh yes, can I join you in that magical place please!? They are amazing in baking…and everything else 🙂 Thanks Ashley!
So glad to have discovered your blog!!! A friend of mine shared one of your recipes on Facebook and that’s how I found you.Going to have to give her a big thank you!! This looks really delicious and I am so excited to make it this week.
Well thank her for me too for sharing, and I am so happy it brought you here 🙂 Welcome Alicia, and I can’t wait for you to try out some of the recipes!
Wow. This is absolutely delicious and so easy to make! (Literally eating it now)
Will be a new favourite in the house.
Thank you Natalie for making such wonderful recipes. You are my go to gal for all things desserts.
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Woo!! Love the mid-snack + commenting combo🤗 I am thrilled to hear that you like it and hopefully everyone else in the house does too! Thanks for the feedback and enjoy the rest😋
This looks ah-may-zing!! Thinking about making it tonight to take to a friend tomorrow. Will it last overnight and is it ok cold or should we warm it somehow? Thanks and keep posting these fab recipes!
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It will definitely last overnight! You could wrap it and leave it out at room temp, although it will stay fresher in the fridge. Personally I love eating it chilled but it is a different experience–much more fudge brownie like and less gooey. You could try reheating the whole pan the next day in the oven for a bit, but I’m not sure how that will work out. Or you could serve it up chilled and then microwave each serving individually on a plate, that might work better. Hope that helps!
Who doesn’t love a recipe with a chocolate involved? Such a yummy bread recipe, Natalie!
I could easily work chocolate into every single recipe ha 😀 Thanks Agness!
I LOVE your recipes! I’ve been vegan for 3,5 years now, and most vegan cake use TONS of sugar and LITERS of oil, but yours… are so easy and simple, AND DELICIOUS! I’m trying the choc coating tomorrow… 😋 I just wanted to ask you, can you please put the measurements in grams too? I live in Italy, and I’m always struggling with cups… Thank you!
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Hi Alice! I am so happy you are enjoying the recipes, I try to keep things simple and healthy as possible 🙂 I don’t bake by weight and actually don’t use a kitchen scale at all so working with grams is totally foreign to me. But you can almost always google any ingredient “cups to grams” and find the conversion that way. Or if there is a particular recipe/ingredient you are stuck on always feel free to shoot me an email or comment and I’d be happy to help 🙂
Hi.
I love your recipes!
But please list weight in grams. Especially with the dates.
I have yet to see one date as big as another. I had to use more than double the amount of dates in one of your recipes to make the chocolate palatable.
best wishes
Thanks for the feedback Harry! I will try to put my kitchen scale to use more often, I’ve never cooked or baked by weight so I don’t even think of it. Also just FYI the dates I use are estimated 23g per date, so hopefully that can help in the future too 🙂
Thanks for your quick reply. I already made your vanilla cake with chocolate frosting three times. I love your recipes because they are perfect for kids. My son loves them as much as me and my wife.
It is just frustrating for Europeans when trying baking recipes without weight measurements because it basically is a guessing game. There is so much difference when measuring solids in cups or pieces. Everyone has a different outcome. There is no way of knowing if what you are baking comes out right. Especially if you are not experienced.
Thanks
Another great healthy recipe that can be added to my list of “party desserts” or things I can make for special occasions. I can never get enough of these ideas. Love it!
I bet that is quite the yummy list at this point, you have lucky friends/family 🙂 Thanks Ashley!
Hi Natalie! This looks gorgeous! Just wondering can I use tapioca flour instead of starch? I’m not sure what the difference it! Thanks! X
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They are the same thing so completely interchangeable! Hope you enjoy 🙂
Wow this looks extraordinarily delicious! I know you have a mug cake monkey bread, so do you think this recipe would work in the microwave as well?
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Hmm haven’t tried it but I don’t see any reason why it wouldn’t, you’ll just have to give it a shot! Fingers crossed 🙂
Sweet, maybe I’ll try it and let you know!
This may be a stupid question but did you remove the date pits? It is hard to tell in the video. I am new to this way of cooking and have not worked with dates. This looks so good I’m going to buy the ingredients tomorrow! Thank you for sharing this recipe.
Yes absolutely! You always need to remove the pits before eating/using them. Sometimes I buy ones that are already pitted which is why I don’t always show that part 🙂
SO… if I wanted to make this in either a bundt pan (top choice) or a round springform or cake pan, any idea of whether doubling the recipe would be enough??
I’m thinking this would make a lovely Rosh HaShana bread – but it needs to be round.
TiA for any advice you might provide!
Oh yes, it would be perfect for that. What size bundt pan, do you know? Is it one of the big ones so 12 cups probably? You will at least need to double it for that size pan, that’s what I would try although it still may not fill it up fully but it will still work just be slightly shorter. I worry if you triple it it will be too much batter and not cook through properly and be mushy inside so I’d stick with a double batch. Good luck and let me know how it goes!
Thanks, Natalie! I do have a 10-12cup, but I also remembered last night that I have a smaller, 7″ one, which I am thinking will work well with the recipe as is… I’ll let you know!
Ooh that could be perfect, try it with the smaller one!
Hi, how do you store this and how long will it last? I want to make it for an event ahead of time
It’s really best to serve warm and freshly baked. But you can make it ahead of time, store it in the fridge well covered so it doesn’t dry out, and then reheat slowly in the oven before serving. You definitely want to serve it warm!
Made this today and it was absolutely scrumptious. Best vegan cake type texture I tasted. Thank you for the amazing oil free recipe.
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Made this today and it was absolutely scrumptious. Best vegan cake type texture I tasted. Thank you for the amazing oil free recipe.
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YAY!! I am so so happy you loved it, appreciate your feedback Shilpa🤗
I am relishing a nice slice for breakfast with my herbal tea as I type. Thanks a ton again. Please keep doing what you do, you are bringing smile and health to us.
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Thanxx for youre recipe! Its in de oven now, al the way in the Netherlands. I used a little fiberhusk i did not have baking powder. Its smells great and it is not super sweet what i really like. I will let you know how it tasted.
Aziza
Oooh yay, I hope it turned out perfect…!
It was perfect, we ate it for 1 week, it was a lot for 2 persons.
Its also a great christmas dessert. I had it with chilled and whipped coconut cream with agave sirup.
Thanxx a lot!
I am so happy you guys enjoyed it Aziza!
I don’t have tapioca starch. Can I use arrowroot instead & would the amount be the same?
Yes and yes! It will work just as well, same amount 🙂
Thank you so much for the prompt reply. Im making it for breakfast tomorrow!😋
It was delicious. My husband ate most of it. I’m new to this and so far 90% of what I’ve made goes in the trash cause it taste horrible. Frustrating & expensive. Next time I’m gonna add a little chile powder for a hint of spice.
Oooh I love the chili powder idea, and I am so happy you guys enjoyed it! Aw yeah that’s frustrating, vegan baking definitely has a lower success rate, but hopefully that ratio improves soon!
Hi, would luv to make this for Christmas breafast,can I make it the previous night and bake in the morning
Thanks
I’ve never tried that personally with this recipe, but it should be fine!