Chocolate PB Raspberry Chia Loaf

Happy First-Week-into-New-Years, everyone! How’s everyone holding up? How’s that gym membership going for ya?

I’m very excited for 2015, but that’s only because I love odd numbers and I love the way 2015 looks, compared to 2014. I liked 2013 too, but 2015 looks nicer. Okay. My weirdness is showing.

Although I’m sort of wary of all the gimmicky things you’ll see around New Years– ads selling things with the promise of a better, new you; vitamins and supplements all shifted to the front of stores– I do appreciate this time of year, because it gives us a chance to breathe and reflect. New Years = a big stop sign in our lives. We stop, and realize another year has passed. We stop, and think about what we’d do differently. And yes, most of the time you may not carry through with your resolutions, but honestly, they don’t need to be impossible goals. Start simple, and go slow.

For myself… well, in addition to the obvious ones– eating better, exercising more often– I want to be mindful. Of every day. Of the smallest moments. I was considering meditating, but hah, the idea of me meditating, the idea of me getting myself to meditate, that’s questionable. But I guess, it’s something I need to force myself to do in the beginning, to build what hopefully will become a life long habit. I haven’t quite gotten deep into those books explaining how and when and whatever else, but I don’t want to complicate something that’s supposed to be simple.

I want to want less, and do more. I realize that in the past years, I just got too tied up and stressed out over the insignificant things, and it prevented me from being as productive as… say, people who just pour their energy out and keep going forward.

So in the spirit of healthy living, resolution-filled, New Years’ optimism January, here is  a decadent yet guilt-free version of a simple breakfast loaf with a play on peanut butter and jelly (and chocolate).

Made with wholesome, finely ground spelt flour, cocoa powder, avocado oil, homemade fresh raspberry chia jam, greek yogurt; studded with more fresh raspberries, swirled with peanut butter– it’s the perfect complement to your morning cup of coffee…or in my case, soap-bubble chai. I actually bought a milk froth pump from Amazon a few weeks ago with misguided visions of silky smooth microfoam on top of all my at-home lattes, but alas. Maybe it’s my technique, maybe it’s the almond milk, but for whatever reason, I get large soap-bubbles instead.

In an uncharacteristic move, this loaf actually does not contain any bananas, so its texture is not as “moist”, but rather is on the tender, finely-crumbed-texture side. The chia seeds are hardly noticeable at all, and the richness of the peanut butter weaves nicely together with the tart raspberries.

Chocolate PB Raspberry Chia Loaf

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
recipe from ethereal eats
  • 1 1/2 cup spelt flour
  • 1/3 cup cocoa powder
  • 1/2 cup – 1 cup coconut sugar (depending on desired sweetness)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon and 1/2 tsp nutmeg (optional)
  • 1/2 cup raspberry chia jam (see notes)
  • 2 eggs
  • 1/3 cup greek yogurt
  • 1/2 cup avocado oil
  • 1 tbsp vanilla extract
  • 1/2 cup natural peanut butter, melted in the microwave and cooled
  • 1/2 cup fresh raspberries, rinsed, drained, and tossed in a bit of flour
  • chia seeds, to sprinkle


  1. Preheat oven to 350°F. Grease and line a 9’x5′ loaf pan.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk together the jam, eggs, yogurt, oil and vanilla extract, which should all be at room temperature.
  4. Pour wet ingredients into dry, and fold together. When you see there’s just a few streaks of flour left, carefully fold in your raspberries.
  5. Pour into prepared loaf pan. Swirl in the melted peanut butter with a chopstick or skewer. Sprinkle with chia seeds if desired.
  6. Bake for 30-35 minutes, checking back frequently so the loaf does not over bake.
  7. Allow to cool to room temperature, slice, and enjoy.


  • I made my raspberry chia jam without a recipe– I simply cooked down some fresh raspberries on the stove, starting on medium-low heat so the raspberries don’t burn before they start releasing their juices. When they are adequately softened, add a few tablespoons of good-quality honey and a pinch of salt. Add a few tablespoons of chia seeds until the jam is thickened to your liking. For this recipe, I would lean towards a thicker jam. Remember that as the jam cools, it thickens even more. Feel free to experiment with your choice of berries, flavors and sweeteners!

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