Choc Chip Date Bread

This delicious Choc Chip Date Bread is naturally sweetened with fibre-rich dates, made entirely from wholefood ingredients, and completely free from refined sugars. It’s perfect for lunchboxes, after-school snacks, or even a quick breakfast on busy mornings. With every bite, you’re nourishing your family with sustained energy, gut-friendly fibre, and wholesome nutrients — all without compromising on taste. Rich and satisfying without the sugar overload, it will keep your little ones feeling full, balanced and happily satisfied.

Choc Chip Date Bread

Dietary: VEG, NF 

Allergens: Wheat, Eggs, Dairy 

Age group: 24 months+ 

Serves: 12

Prep: 15 mins

Cook: 20-25 mins

Equipment: High-speed food processor

Ingredients:
15 Medjool dates (220g), pitted
1 cup (250ml) warm milk of choice
1 ¼ cups (160g) wholemeal spelt flour
¼ cup (25g) cacao powder
1 tsp (4g) baking powder
½ tsp (2g) baking soda
Pinch of sea salt
2 eggs
⅓ cup (55g) dark chocolate chips (optional)

Method:

1. Preheat the oven to 180°C and line a loaf tin with baking paper.

2. Soak the Medjool dates in warm water for 5-10 mins, then drain and blend them with the warm milk until smooth. This will form your date paste.

3. In a large bowl, whisk together the spelt flour, cacao powder, baking powder, baking soda, and sea salt.

4. Add the eggs and date paste to the dry ingredients. Stir until fully combined, and the mixture has a smooth batter-like consistency.

5. Gently fold in the chocolate chips, if using.

6. Pour the batter into the baking tin. Bake for 20-25 mins or until a toothpick inserted comes out clean.

7. Let the bread cool for a few mins before slicing and serving.
   

Storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months. 

Tips: 

• Allergies: 

  For a dairy-free version: Swap milk with coconut, soy, almond or oat milk.

  For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend.

  For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).

• Easy ingredient swaps:
  Swap ½ the cacao to carob powder for more sweetness.

• Additional boosters:
  Boost with 1 tbsp of flaxseed meal or chia seeds.

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