**Jump to Recipe**
This protein loaf is everything you want: dense, rich, and satisfying. Just slice it thick, spread on some nut butter, and you’ve got a delicious breakfast or snack. I love using chunky almond butter for its texture—plus, it’s incredibly tasty! Almond or peanut butter pairs perfectly with chocolate, as you might know if you’ve tried my Maca Chocolate Freezer Fudge (which uses hazelnut butter, but any nut butter with chocolate is divine!).
If you’re expecting a soft, light loaf, you might be disappointed—this version is hearty and meant to keep you full. For something fluffier, check out my Chocolate Banana Loaf in my ebook “Little Food Lovers: Raising Healthy Snackers.” But this dense loaf pairs beautifully with drinks like my Rise and Shine Tea Latte, Maple & Spice Oat Milk Latte, or Maca Hot Chocolate for an extra chocolate boost!
I packed this recipe with nourishing ingredients, including Genuine Health’s Fermented Organic Vegan Proteins+ powder, which I love for its digestibility and organic quality.
The fermentation process makes the plant proteins easy on the stomach and great for your gut health. Plus, you’ll see beets in the photo—don’t worry, they taste fabulous with chocolate! My recipe for Beet Quinoa Chocolate Muffins in “The Joyous Cookbook” highlights this duo perfectly. If you’re not a fan of beets, the cacao powder does a great job of masking their earthy flavor while you still get all their health benefits.
Beets also add moistness to this loaf, and if you’re out of gluten-free flour blend, feel free to swap in half oat flour and half brown rice flour, but avoid almond or coconut flour unless you’re a baking expert, as they have different ratios.
If you’re new to gluten-free baking, download my free Flour Substitution Chart for guidance.
**Pro Tip:** Decorate the top with chocolate chunks to ensure a tasty bite every time!
Here’s how to make this Beet Chocolate Protein Loaf: it’s rich, delicious, and filling. If you don’t have protein powder, simply add 4 tablespoons more flour. Enjoy it with nut butter and one of my tea lattes or smoothies for a complete treat.
For more recipes with the Fermented Organic Vegan Proteins+ powder, try my Sweet Potato Protein Muffins, Protein Blondie Squares, Banana Protein Bake, or Carrot Cake Balls. I’ve yet to make a protein pancake recipe—would you like to see that?
Have a joyous rest of your week!
This post is in partnership with Genuine Health, but all opinions are my own.
**FAQs:**
1. **Why did my loaf turn out crumbly?**
It’s likely due to missing ingredients like coconut flakes and water, which add moisture.
2. **Can I use flax eggs?**
I haven’t tried it yet, but I think it could work. Let me know if you try!
3. **What can I use instead of coconut flakes?**
You can omit them if you dislike the taste, as they’re not prominent in the final product.
4. **Can I substitute tigernut flour in this recipe?**
It should work, but I’m not sure of the exact ratio since I haven’t tried it myself.
5. **What if the loaf tastes bitter?**
This might be due to the protein powder brand used. Some vanilla protein powders might alter the taste.
**More Questions:**
– **How many calories are in the loaf?**
I’m not sure about the exact calorie count.
– **Can you use pre-cooked beets?**
Absolutely, cooked beets will work just fine.
Try this recipe—it’s a great way to use leftover beets and it’s truly delicious!
