This morning for breakfast, I ran out of cereal at the same time that I ran out of almond milk. Then for lunch, I ran out of pasta sauce at the same time I used up a box of pasta. Not sure why that’s relevant to this post but it’s been a GREAT DAY and ending it with some Peppermint Mocha Bread makes it even better!
Last winter was the first time I discovered the magic that is the Peppermint Mocha, and I’ve never turned back since. Call me a basic white girl (even though coffee is ACTUALLY anything but basic as you can see here) but I really do love them. I’ve actually thought I might have been born without a sweet tooth because usually I can tolerate Z.E.R.O sugar in my coffee, but there is something magical about the Peppermint Mocha that causes me to make an exception.
And thus, that leads us to this Peppermint Mocha Bread. I once thought that the Peppermint Mocha could not get any better – but then I put it in bread form. Anyone that’s been following me for any amount of time has to know by now that I’m obsessed with all carbs, so putting my fav drink into my fav form of food is like a dream come true. PLUS this bread is 100% vegan, packed with raw cacao powder that has tons of antioxidants and cardiovascular benefits, contains no refined sugar, and is made with coffee to help power you through the last few days of finals!
- 1.5c whole wheat flour
- ¾c raw cacao powder
- ¾c Enjoy Life chocolate chips
- ½t baking soda
- 1t baking powder
- ½t salt
- 2 flax eggs
- 1T peppermint extract
- ¾c dates
- ¾c strongly brewed coffee
- ½c almond milk
- 1T vanillla
- Preheat oven to 375F.
- Combine all dry ingredients in a large mixing bowl.
- Soak pitted dates in hot water for approximately 10-20 minutes. Place dates in food processor until a thick paste forms.
- Add date mixture and remaining wet ingredients to the dry ingredients.
- Transfer mixture into a prepared bread loaf pan.
- Bake on 375F for 25-30 min.