Raspberry Almond Truffle Bread=Amazingness. It's one of my favorite recipes I've created lately.
But first, a snowy update.
Early Tuesday morning we got 7-10 inches of snow in the Springfield area. All of the schools and colleges were closed down, as well as a lot of businesses. The restaurant I serve tables at was closed yesterday and today.
So no work for me! Yippie! I'm enjoying my days off and relaxing, reading, and baking.
It's kind of hard to see how much snow we got from these pictures, but oh well. I had the wrong lens on my camera, plus I was freezing and didn't want to be outside very long.
I really haven't left the house since Saturday, and I'm okay with that. I'm a homebody, I suppose.
Boots! Not snow boots. These was the closest thing I had.
Back to the bread. Make this bread PLEASE! You won't regret it.
The star ingredient is chocolate almond butter. I used Maranatha chocolate almond butter for the fat in this bread; I didn't use any oil or butter. This stuff is fabulous.
There's no added fat in this bread, and there's also no added sugar. The sweetness comes from natural raspberry preserves, raspberries, the almond butter, chocolate chips and dates.
I also threw some almonds on top of the bread dough before baking.
Oh my goodness! It was sooo moist, delicious, and chocolately. I love the combination of chocolate and raspberry together. I'm going to make this again.
I'm going to try and post a lot of chocolate recipes for the month of February since it's Valentine's Day month. It's going to be such a challenge... I don't know if I can do it. ;)
Happy Groundhog's Day!
1 cup chopped dates
1/2 cup water
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate almond butter
1/2 cup raspberry preserves
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup raspberries
1/2 cup dark chocolate chips
2 tablespoons slivered almonds
Heat oven to 375 degrees F. Coat a loaf pan with cooking spray and lightly dust with flour.
Bring dates and water to a boil in a small saucepan over medium heat; cook 2 minutes, or until dates are softened.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat almond butter, raspberry preserves and date mixture for 1 minute or until well combined. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture alternating with buttermilk until just combined. Stir together an additional tablespoon of flour and raspberries until well coated; stir raspberries into batter along with chocolate chips.
Smooth batter into pan; sprinkle with almonds and a few extra chocolate chips if desired. Bake 40-45 minutes or until well risen, fragrant, and golden brown around edges. Cool on a wire rack before slicing.
Makes 1 loaf