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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


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!




  • 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


  1. Preheat the oven to 350F.
  2. In a blender, combine the dates and non-dairy milk. Blend until smooth.
  3. Add the rest of the ingredients for the dough. Blend until thoroughly combined stopping to scrape down the sides as necessary.
  4. Roll into small balls (1″ diameter or so).
  5. Rinse the blender. Blend the ingredients for the coating until smooth.
  6. 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.
  7. Sprinkle the chocolate chips on top.
  8. Bake for approximately 40 minutes at 350F.
  9. Remove from the oven. Cool for at least 15 minutes. Spoon out or pull apart to serve. Enjoy!

Keywords: baking, chocolate, paleo, vegan, dessert