Chocolate Peppermint Loaf


I am sucker for all things chocolate peppermint. There’s something about rich chocolate and the slight bite of the peppermint that I just can’t get enough of. Unfortunately most chocolate peppermint goodies are calorie bombs so of course I had to work my magic to lighten up a fun and wintery treat! With under 250 calories a piece you can enjoy this as a treat with a cup of coffee in the morning or an afternoon snack with a cup of tea. The “secret” ingredient in this chocolatey loaf is mashed sweet potato. Sweet potatoes are very nutrient dense: they are rich in vitamin A, vitamin C, potassium, and are delicious! I always prick the skin with a fork and roast them in a 400 degree oven for 45 min to an hour or until very soft. From there the skin will peel right off and they mash really easily. It’s a fun change up to add into some of your baked goods for a nutrient dense punch! Give this healthy sweet treat a try and let me know what you think!


INGREDIENTS:⁣

🔸1 cup all purpose flour

🔸1/2 cup unsweetened cocoa powder

🔸3/4 cup monk fruit sweetener ⁣

🔸1 tsp baking soda⁣

🔸92g (6T) egg whites⁣

🔸340g cooked mashed sweet potato

🔸1-5oz container vanilla oikos triple zero greek yogurt

🔸1/4 cup almond milk

🔸1/2 tsp pure peppermint extract

🔸6T Lily’s mint chocolate chips (84g)

🔸5 mini candy canes, crushed


Ganache:

🔸1/4 cup coconut oil, melted

🔸1/4 cup unsweetened cocoa powder

🔸2T maple syrup (I used sugar free)


DIRECTIONS:⁣

🔸Preheat oven to 350 degrees⁣

🔸Line a loaf pan with parchment paper

🔸Mix together flour, baking soda, monk fruit, and cocoa powder.

🔸Add in the egg whites, sweet potato, yogurt, almond milk, and peppermint extract. Mix just until everything is incorporated.

🔸Fold in chocolate chips

🔸Place in greased loaf pan and bake for 60-65 min or until a fork inserted in the center comes out clean. Make sure not to undercook. Remove from oven and let cool. It will deflate some when taken out of the oven.

🔸While the loaf is cooling, make your ganache. Mix together the coconut oil, cocoa, and syrup until incorporated and let cool at room temperature (it will thicken a bit).

🔸Once the bread is cooled drizzle the ganache over the entire loaf (it should cover most of it) and top with the crushed candy canes.

🔸I recommend cutting it into 8 pieces and storing in the fridge. Microwave each piece for around 20 seconds when you’re ready to eat.

NUTRITION: 1/8 Loaf with ganache: 246kcal 11F/35C/8P (8g Fiber!!)