Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 1 ¼ cups (150g) almond meal
- 1/3 cup (45g) coconut flour
- ½ cup (110g) coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate soda
- ¼ teaspoon salt flakes
- 150g pack Haigh’s Dark Chocolate Pastilles, roughly chopped
- ½ cup (80g) raw almonds, roughly chopped
- ½ cup (40g) shredded coconut
- 3 ripe medium bananas, mashed
- ½ cup (140g) almond butter
- 6 extra-large free-range eggs, lightly beaten
- ¼ cup (60ml) coconut oil, melted
- 1 tablespoon vanilla extract
- Preheat oven to 160°C (140°C fan-forced) and lightly grease a large 11.5cm x 22cm loaf tin and line with baking paper.
- In a large mixing bowl, combine almond meal, coconut flour, sugar, cinnamon, nutmeg, baking powder, bicarbonate soda, salt, 100g chopped chocolate, 1/3 cup raw chopped almonds and 1/3 cup shredded coconut, stirring until mixture is well combined.
- In a medium mixing bowl, combine bananas, almond butter, eggs, coconut oil and vanilla extract, stirring until combined.
- Add the wet banana mixture to the dry almond mixture, stirring gently until well combined. Pour batter into prepared loaf tin. Sprinkle over the remaining chocolate, almonds and coconut. Place tin in preheated oven for 1 hour. Remove tin from oven, cover with foil (to prevent top from burning) and return to oven for a further 15 minutes or until a skewer comes out of the centre clean. Allow banana bread to cool in tin before turning out and slicing.