I would like to thank Paul A Young for the inspiration for this recipe. I found a cooked version of this in one of his books and loved the simple elegance of it. After several attempts at a raw version, I think this is the perfect balance of chocolate and spices. Whilst this version doesn’t contain tea like the original, I thought it only right to serve it with a lovely cup of chai latte. The ultimate comforting tea bread for an Autumnal afternoon.

This will keep for a while in an airtight container in the fridge and also freezes well.

Chocolate Cardamom Ginger Teabread
 
Author:
Ingredients
  • 1 ½ cups walnuts, dry
  • 1 ½ cups pecans, dry
  • 1 cup cacao powder or good quality cocoa powder
  • 3 tbsp coconut sugar
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • Pinch salt
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • ½ cup Medjool dates, pitted
  • 2 tbsp water
  • 1 tbsp melted coconut oil
  • To decorate
  • 1 tsp lucuma
  • Stem ginger to decorate
Method
  1. Pulse the walnuts, pecans, cacao powder and coconut sugar in the food processor and process until it resembles fine breadcrumbs. Transfer to a mixing bowl.
  2. Add the cardamom, ginger, salt and stir until well combined.
  3. Add the vanilla extract and maple syrup and mix again.
  4. Blend the dates with the water until they form a paste and stir this into the mixture. It should start to stick together and becomes a stiff dough.
  5. Finally work in the melted coconut oil.
  6. Press the mixture into a 6 inch square tin lined with baking parchment. Leave in the fridge to set.
  7. Once set, turn out and cut into squares, sprinkle with lucuma and top with stem ginger.