Coco for Chocolate Bread

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Family and friends are important parts of life. Often, when family life gets very busy, time spent with good friends becomes more cherished. With my family away for two weeks, I have been extremely mindful to make time to get outside and enjoy a few adventures with good friends.

Yesterday I had the pleasure of going on a new rock climbing route in Squamish called Chewbacca with one of my longtime climbing partners and BFF 🙂 Don . This 3 pitch route was great to test my abilities, because as with friends, often family life can lead to less time keeping up with your fitness.

I was super happy with how I felt as this hero pose will attest to.

Hero pose web  

As you already know, I am the food guy and part of why, at age 42, I am still able to enjoy adventures such as this, is because I eat lots of PLANTS. I credit being creative with nuts, seeds, fruits and vegetables for allowing me to keep my endurance, strength and recovery times in great shape. 

Half way up Chewbacca, I pulled out a piece of my Coco for Chocolate Bread for Don and I to enjoy. Filled with loads of energy, taking only a few bites helped propel us to the top feeling ALIVE. 

photo 1 (1)

Whether you are going for a hike, bike ride, climb or surf, getting creative with your energy foods will help ensure you maintain your fitness levels while aging gracefully. 

To help you get motivated, give this recipe a try and then share a photo of your adventure on my Facebook or Instagram page for me to see – Oh Yeah!

Coco for Chocolate Bread

Ingredients: makes one loaf or 8 slices

3 cups almond, ground
½ cup hemp seeds
2 cups dates, pitted & soaked
1 cup shredded coconut
¼ cup cacao powder
¼ cup maple syrup
1 tablespoon molasses
¼ cup coconut sugar

How to Prepare
Soak the dates in 1½ cups of water for 1 hour. Once soaked, place the date water into an ice cube tray to be used for a future smoothie recipe. Now place the almonds into a food processor and blend until flour (1 minutes). Once done, place the remaining ingredients in the processor and blend until a batter consistency is formed. Place the batter on a cutting board and shape it into a loaf using your hands. Using a bread knife, slice the loaf into the desired thickness of pieces you would like. Place each piece onto your dehydrator tray and dehydrate at 115F for 24 hours, flipping after 12 hours. If baking, preheat the oven at 300F and bake for 20 minutes, flipping each piece over after 10 minutes. Store any leftovers in an airtight glass container in the refrigerator and consume within 3 days or freeze to consume within 3 months.

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About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.


  1. Love the new site Adam! And thanks for dynamite recipe.

  2. Hi Adam,
    I just discovered your site and I am grateful for the inspiration and the recipes! Tell me, could the Coco for chocolate bread be prepared with almond meal/flour instead of putting the almonds through the food processor and if so, I believe the meal/flour would be finer so would you use the same amount?

    • Hi Louise

      Thank you for your message and for finding my blog. I am happy you are here. Before I answer your question, be sure to sign up for my newsletter or my 3 kitchen gadget resource page on the home page to stay connected!

      As for using almond meal/flour, yes this will work very much the same way, but cost a lot. I find almond flour very expensive, which is why I grind my own almonds into a flour. Comes out very similar, but a fraction of the price.

      Let me know how it goes and I look forward to keeping our conversation going. Oh Yeah!

  3. Interesting but too much sugar in this recipe for me

  4. It looks very yummy.

    Thanks for sharing such a delicious recipe with us.

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