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Chocolate Date Loaf

If you frequent this blog every so often, you may have noticed I’ve been dying to make a dessert that is sweetened with dates. Well, I have not only found a chocolate date dessert, but I actually stole this recipe from my friend Evelyne. Yes, I stole it.

Evelyne is a sports nutritionist, and one of Quebec’s top-tiered dietitians. And when we were having dinner with her family she served this deliciously moist, tender and chocolatey cake. It was the perfect dessert: delicious and decadent, but not overwhelmingly rich. She served it with frozen yogurt, which was the perfect combination. I had to have the recipe! “This is my Mom’s recipe,” she said, “but I suppose I could give it to you”. She wrote it out for me on an index card, just like her mom had done for her.

Now THAT is what I call snagging a recipe! And now Cocoa Bean, The Vegetable is on the black market, because I am sharing this delicious cake recipe with you guys. I would like to add that, even if you don’t like dates, you should still give this one a try.  It is so chocolatey, you won’t even notice them! I promise. I should also add: this recipe isn’t “healthy” but it is pure of heart 🙂

What to learn more about healthy eating while being active? Follow Evelyne on Facebook here! You’ll love her!

Chocolate Date Loaf


  • 1 cup dates, chopped
  • 1 teaspoon of baking soda
  • 1 teaspoon vanilla extract
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 to 3/4 cup chocolate chips (the more the better, after all!)


  1. Preheat oven to 350F and line a 9x5x3-inch loaf pan.
  2. In a medium bowl add the dates, baking soda and vanilla. Pour in 1 cup of boiling water and set aside to cool.
  3. Beat the butter and sugar until creamy, then add the eggs one at a time. Beat well.
  4. In a large bowl, stir together the flour, cocoa powder and salt. Create a well in the center and add the egg mixture and the date mixture. Fold just until combined, and add to your prepared loaf pan.
  5. Bake for 60 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for at least ten minutes before transferring it to a cooling rack.

Best served with frozen yogurt and/or berries!