I stumbled upon this interesting and fantastic looking vegan recipe from The Healthy Apple! Whoever came up with adding chocolate to cornbread should be immortalized!! Enjoy!

INGREDIENTS

• 2 Tbsp. tapioca flour
• 1 1/4 cups ground yellow cornmeal
• 2/3 cup brown rice flour
• 1/4 cup cornstarch
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 6 Tbsp. Earth Balance Vegan Butter sticks, melted
• 1/2 cup unsweetened almond milk
• 1/4 cup agave nectar
• Egg substitute for 4 eggs
• 1/3 cup raw cacao nibs
• Pinch chili powder
• Pinch cinnamon

INSTRUCTIONS

1. Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
2. In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine.
3. In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
4. Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
5. Transfer mixture into prepared loaf pan. Bake for 35-40 minutes or until golden brown. Enjoy.

You can find the recipe from The Healthy Apple here