Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Food Processor
- Prep Time: 50 mins
- Total time: 45 mins
- Skill Easy
- Serves 8 people
Chai & Chocolate Loaf
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 190g oat flour
- 3 whole eggs
- 200g coconut sugar
- 120g natural Greek yoghurt (can use low fat if desired)
- 113g vegan butter
- 1 tsp ground sweet cinnamon
- A pinch nutmeg, cardamon and ground cloves
- A pinch salt
For the frosting
- 85g soft pitted dates
- 2 tbsp cacao powder
- 1 tbsp cashew butter (or other nut butter of choice)
- A pinch salt
- A pinch ground cinnamon
- Water
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Preheat your oven to 180c and line a loaf tin with baking paper.
-
Step 2
In your Ninja food processor, cream together the butter and coconut sugar by blending until well combined.
-
Step 3
Add in the eggs and blend again.
-
Step 4
Combine all of your dry ingredients into a mixing bowl and fold through the wet mixture. Pour this into your loaf tin and bake for 40 minutes. Then allow to cool completely.
-
Step 5
Meanwhile, add the dates into your Ninja kitchen food processor with a splash water and blend on high until smooth. You may need to add extra liquid and scrape down the sides of the food processor to help the dates blend thoroughly.
-
Step 6
Once you’re left with a smooth caramel, add in the cacao powder, nut butter, cinnamon and salt and blend again.
-
Step 7
Spread the frosting over your cooled loaf cake and serve!
