by Olena

Healthy Chocolate Bread

by Olena

5 from 5 reviews

Healthy Chocolate Bread

Since we are leaving on a month long tropical adventure in a few days, I’m trying not to grocery shop and use up everything I have. In a very long list of draft recipes (about 100) I had this chocolate coconut bread I tested a few years back and since have abandoned. I remember it turned out very moist but texture needed work.

Kids have busy week of sports, so I needed fuel snacks, desperately. Healthy chocolate bread made with a can of coconut milk to the rescue, yep.

Healthy Chocolate Bread loaf close-up

It turned out fantastic! No, let me rephrase – after my healthy chocolate muffins, this chocolate bread with spelt flour is the second best thing chocolate I ever made.

Healthy Chocolate Bread batter in bowl with nuts and chocolate chips

Healthy Chocolate Bread Recipe and muffin tray of banana muffins

I also made my healthy banana muffins (which are always a huge hit) with frozen blueberries. This way, I ended up using everything that has to be used in the freezer before summer arrives (it will, right?!): blueberries, applesauce and bananas.

Healthy Chocolate Bread, banana bread and fruit on counter

This is what my ideal snack station looks like, which doesn’t nearly happen every week – fruit and homemade wholesome baked goods: good carbs that provide energy. Going back to our conversation on how to make kids eat healthy, one of my suggestions is to reduce snacks, I mean junk. If my kids ate 3 full wholesome meals that day (which they do every single day), no problem with snacks. However, there isn’t mindless snacking happening in my house – it means kids didn’t eat properly.

So, this week, after school if boys ate their healthy lunch, they eat these snacks before taking off to hockey or swimming. If not, then first finish lunch and then eat snacks. We are not wasting lunch food here and I’m not finishing it either, not my food to eat. I always make sure boys stop eating about an hour or so before their activity because have you ever tried to skate or swim with a full belly?! Exactly.

Ingredients for Healthy Chocolate BreadHealthy Chocolate Bread  batter in loaf pan

The only fridge item you need to make this healthy chocolate bread is eggs, everything else comes from the pantry. Not sure why is this worth mentioning but I thought it was pretty cool anyways. Like I’m not trying to sell you on a sensation factor beside that this chocolate loaf is sensationally tasty, just like my healthy pumpkin bread and healthy banana bread.

Why coconut milk? Truth is I was going after a coconut heavy flavoured bread but stopped at adding coconut flakes step, since I remembered my oldest one doesn’t like coconut flakes. See, I’m not a moron-mom, I consider my child’s food aversions, maximum 5 each bahaha. After 5, eat what I gave you. So, I skipped coconut flakes but still used coconut milk which resulted in moist bread without use of oil or applesauce. Again, not sure how is it cool or better, just different. Let’s put it this way – easier to open 1 can than pull out 2 ingredients.

And to answer the question – no, you can’t taste coconut milk at all.

Healthy Chocolate Bread in loaf pan

The crack – a sign of success.

Slices of healthy Chocolate Bread on plate

Salted shelled pistachios – amazing. I buy mine shelled at Costco. I ran out of them and bought a small bag at Save on Foods, just to come home on Sunday, after a day out, to all 3 boys cracking my nuts. That is why you see pecans too. But salted pistachios are the best in this coconut chocolate loaf.

Why spelt flour? Because it is a must buy item on my Costco shopping list. Spelt flour is whole grain and is substituted for whole wheat flour, I just find spelt flour baked goods lighter and nuttier. Like this healthy chocolate bread’s end pieces came out with a light crust, almost biscotti like texture and taste. SO GOOD!

And butter, a bit of salted organic butter, with a cup of black tea. Mmm, so European. And with this bread I’m saying good bye to my baking for at least a month because chances of me baking in the tropics at +30C are slim to none.


Slice of healthy Chocolate Bread on plate with butter


Healthy Chocolate Bread

5 from 5 reviews

Healthy Chocolate Bread Recipe with a can of coconut milk, cacao powder, honey and spelt flour, without refined sugar and no oil. Delicious, fluffy and moist.

  • Author:
  • Prep Time: 8 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 12 slices 1x


Wet Ingredients:

Dry Ingredients:


  • Cooking spray (I use Misto)


  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, whisk eggs for 10 seconds. Add coconut milk and maple syrup or honey; whisk until combined. Add cacao powder, baking powder, baking soda and salt; whisk well until mixture is smooth and no visible lumps.
  3. Add spelt flour and mix gently with a spatula just enough to combine, be careful not to over mix. Add chocolate chips, pistachios and coconut flakes (if using); give a few more gentle stirs to combine. Pour batter into prepared loaf pan and level gently with spatula. Bake for 70 minutes or until the toothpick inserted in the middle comes out clean.
  4. Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove healthy chocolate bread from a loaf pan and let it cool off completely before slicing. Cut with serrated bread knife.

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.


*Do not use canned light or carton coconut milk. **Pecans would be great too. I didn’t use coconut flakes this time.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

35 comments on “Healthy Chocolate Bread

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  1. This is sooo good! I changed the coconut milk for unsweetened almond milk (only because I didn’t have coconut milk) and it came out amazing! I might add some pecans next time too!

    1. Hi Silvia. I would use whole wheat or white flour worst case. Oat flour doesn’t have gluten so it doesn’t rise. I don’t know how it would work BUT on other wheat flour recipes I remember readers said it worked.

  2. I baked this into muffins for a birthday breakfast for my 6 year old (subbed a handful of mini chocolate chips for the pistachios and baked for 20 min at 350). The whole family loved them, thanks for the recipe!

  3. Great recipe! I followed all directions, except i used zero calorie monk fruit granulated seeetener and it was delicious. Next time i’ll try with coconut sugar, honey or agave syrup, must be even better like that. I followed instructions to a t, didn’t open the oven until ready to test with the toothpick. It was completely baked at 60minutes for me. Thank you!!

  4. Hey, I made this today and it rose too fast mid-way say around 27-28 minutes but was undercooked inside. What could I be doing wrong? Thanks!

    1. Bread does rise by that time, that’s fine. Did you bake it for full 70 minutes? I mean logically if bread rose means oven T was high enough, so if you baked for 70 mins it would have been baked through…Or did you open the oven to check on it a few times and took the bread out earlier?

      1. I think I chickened out and took it out when I saw some of the risen edges burning a bit – the insides were definitely sticky and gooey then. Then I put it back in at a lower temperature – about 150C? After that I must have baked it for about 20 minutes. So I think my overall baking time was about 50-55 minutes. Should I just let it bake through the next time? It did turn out pretty nice eventually.

        1. Yes, just let it bake for 60-70 minutes. It won’t burn. Edges might look more burnt because it’s dark bread. And don’t open the oven. Check with a toothpick after 60 minutes.

  5. Made this today using whole wheat flour, and it turned out really good. At first I was afraid the batter was too liquidy, but after cooking it was just perfect. Thanks for the recipe. Next time I need flour, I will try the spelt variety.

  6. This chovcolate bread looks beautiful; I would love a piece right now. I’m definitely going to make this with the help of your Recipe. Thanks for Sharing this great Recipe. 

  7. I think something went wrong because after adding the flour I ended up with lots of little lumps and couldn’t mix them properly as I didn’t want to over mix it so not sure how the bread will turn out. It’s in the oven now and I’m feeling a little anxious:(

    1. Hi Aneta. When you mix wet and dry ingredients, there will be lumps and you are supposed to mix everything gently just enough to combine and without lumps, but not vigorously to over mix into perfectly smooth batter. You should stop mixing when lumps are gone. I don’t think anything went wrong. Have you baked muffins and bread much before? Recipes say not to over mix because then bread will not rise properly and be chewy. It has to do with gluten.
      How did the bread come out???

      1. Thanks Olena. It turned out delicious but not as light and fluffy as yours, bit more dense so I must have over mixed than.. I bake a lot, but never baked before with white spelt flour. I stopped mixing before all the lamps were gone but I think it was too much still. Never mind than I enjoyed it a lot:)it’s almost gone now.
        Have a lovely holidays

  8. When you say don’t use canned light or carton coconut milk do you mean just not to use light coconut and only full fat? The statement is confusing. The recipe looks great….just want to it right!

    1. Yes, I mean don’t use any of that as a warning because many people would venture out with substitutes. Recipe calls for a can of full fat coconut milk, in notes I mention unfit replacements. Less confusing now?:) Hope you enjoy it!!!

  9. This looks soooo delicious. Am def going to make. A nerdy nutrition question: I am going to grind organic spelt berries in my VitaMix for the spelt flour. Can/should the flour be soaked overnite in the coconut milk prior to completing the rest of the recipe? (Been reading about soaking while grains/whole grain flours for better digestion and nutrients and trying to make sense of it all!)

    Enjoy your holiday! Can’t wait for your posts and hearing how it all came together…

    1. Hi Nina. You are way nerdier in nutrition than me lol. I have heard about soaking and sprouting the grains. I’m not sure if there are any benefits to just soaking just overnight. More than that, I have never worked with spelt berries. Do they make ground spelt flour like from the store?
      I will keep you updated on my sunshine travels. Can’t get away from this never ending snow!!!

  10. OMG your recipe is the BEST. I doubled the ingredients and brought it at work. It was sold out. They are even asking for more. I told them sorry my son ate it at home. Going to make more next time.

  11. This looks great! Any idea how I could make this vegan and make without the egg??

    Will you be blogging while on vacation? I hope this isn’t goodbye for a month!!

    1. Yes, use flax eggs, it should work!
      NO, of course I will be blogging on vacation – that’s the whole fun to blog about my month long vacation. Stay tuned – updates are coming sooner than you think.:)

  12. This looks so good! Can I substitute white whole wheat flour for the spelt flour? Have fun on your tropical vacation!

    1. I’m 95% sure you can. I used to use white whole wheat flour (very hard to come by in Canadian stores) and I remember it being similar to spelt flour, lighter in texture than whole wheat. Have you baked muffins and breads before? Then you know what your batter’s consistency should be like – very thick pancake batter. Play around with white flour, start by adding 1.5 cups, and go from there. Should work. Happy baking!

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