Gluten Free Coconut Chocolate Swirl Tahini Bread

I love bread. It’s just so versatile, and there’s so many things you can do with it. I also love nut butters, pretty much for the same reason. The problem is, I can eat way too much of both in a single sitting if I’m not careful, and sometimes when I notice that a jar of nut butter has been sitting in my pantry for way too long, I just need to open it and get it done with before I scarf the whole thing down in one sitting!

Hence what happened with a bottle of tahini that I bought a month ago during a Christmas sale. I meant to make a sort of salad dressing out of it, but that never happened, and rather than start digging into the jar with a spoon, I decided to combine my two favorite things: bread and nut butter. I used sesame seed butter, also known as tahini, as the base of this bread, but you can use any nut butter that you have on hand. Peanut butter, almond butter, macadamia nut butter – go for it!

The same goes for the chocolate swirl. I happened to have a chocolate coconut bar on hand, but you could always just swirl coconut flakes into a regular chocolate bar. Or add nuts! Remember, you’re only limited by your creativity, so make it your own! Remember: you’re making bread, not a cake. Even if you accidentally overbake it and it comes out a little dry, just slather it some more nut butter and you’re good to go!

Nut butter on nut butter? That sounds like dessert to me! (Or breakfast. 2020 was a rough year. I won’t judge.)


-1 1/2 cups (360g) sesame seed butter (tahini) or ANY nut butter of choice
-1 tsp baking soda
-1 1/2 tsp salt
-1 tsp pepper
-1 tsp paprika
-1 tsp sugar (optional!)
-4 eggs
-1 1/2 tbsp apple cider vinegar
-1 bar coconut chocolate (or whatever kind you prefer, I used this, but you can also just use a regular chocolate bar and stir in 1/4 cup of coconut flakes if you prefer!)
-1/2 tbsp butter (or more, if needed)


  1. Preheat your oven to 350 F and grease the inside of a loan pan really well.
  2. Melt down the chocolate bar in a double boiler pan or in a microwave. Setting a glass bowl over a pot of boiling water works wonders! If the chocolate still seems very stiff, add 1/2 tbsp butter at a time until it becomes thick, but still pourable. Stir in additional coconut flakes, if using, and set aside to cool.
  3. Put the tahini in a bowl and add baking soda, salt, pepper, paprika, and sugar, if using. It depends how sweet you want your bread to be! Stir together with a wooden spoon.
  4. Add the 4 eggs and 1 1/2 tbsp apple cider vinegar into the bowl and then mix until combined and you don’t see any streaks of yolk left.
  5. Scoop your mixture into your loaf pan until just the bottom is covered. Pour a little bit of chocolate into the pan and swirl in. Keep repeating in alternating layers until you’ve run out of batter. If you still have leftover chocolate, that’s okay! Consume at leisure.
  6. Bake for 35-40 minutes, depending on your oven. It should be golden brown and firm to the touch when ready.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: