Monday, April 9, 2012

Whole Wheat Bittersweet Chocolate Monkey Bread

One of my holiday traditions is to sleep in and then make a special breakfast-in-bed for my handsome honeycakes Mike.  This Easter was no exception.  Because I'm currently doing a "30-Day No Refined Sugar Challenge", I wanted to make something that'd be healthy and as low as possible in sugar, while still feeling indulgent and fun.  Monkey Bread fit the bill for indulgence and fun, but it's not generally healthy or sugar-free.  So, I came up with this recipe, keeping it simple and easy by using pre-made wheat pizza dough from Trader Joe's and half a bag of Ghiradelli bittersweet chocolate chips. 

The result was a moist and rich-tasting bread that wasn't overly sweet.  I served it to Mike with organic eggs and peppered turkey bacon.  It was a lovely meal for Easter morning.

  • 4-6 tablespoons of Truvia (a blend of Stevia and Erythritol)
  • 2 tablespoons of cinnamon
  • 3/4 cup of Smart Balance Buttery Spread, melted
  • 2 bags of wheat pizza dough (I bought mine at Trader Joe's.)
  • 1/2 bag bittersweet chocolate chips (I used Ghiradelli 60% cacao chips.)
  • Spritz a round baking pan with non-stick buttery or olive oil spray.
  • Combine Truvia and cinnamon in a bowl.
  • Tear roughly 1-inch segments from pizza dough and toss in cinnamon mixture.
  • Arrange dough pieces in pan.
  • Sprinkle with chocolate chips.
  • Pour melted buttery spread over dough.
  • Cover with plastic wrap and let sit for about 60 minutes.
  • Preheat oven to 350 degrees.
  • Bake in oven for 30 minutes.

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