Preheat your oven to 180 degrees. Grease a loaf pan and cover with baking sheets. In case of making muffins, use a silicon mold.

Mix all dry ingredients in a big bowl except the raw cacao powder. Mix all wet ingredients in a food processor (except for 1 banana and 2 dates) and add the mixture to the dry texture. This will be your ‘White Batter’

Put 1/3 of this White dough on the side in a different bowl. Add the raw cacao powder, the blended 2 dates and 1 banana and mix until you have a dark mixture; the Chocolate Batter. 

Bake for 45-50 minutes and check with a toothpick if it gets out clean.

Let cool down and cut into slices! Or enjoy your moist muffins!

Pour the White Batter into greased loaf pan and make little heaps leaving space for the chocolate batter (look at picture below).  Pour the ‘Chocolate’ Batter and fill up the space with the dark chocolate batter. Use the end of a wooden spoon to make swirls, make sure you swirl 1 or two times, otherwise the batters will mix too well.