Chocolate Almond Butter Toast with Raspberry Coconut Cream
Sweet toast with Chocolate Almond Butter from Trader Joe's. Top with your favorite fruit and a yummy homemade raspberry coconut cream. Can be eaten for breakfast, as a snack or after dinner dessert.
I've been craving sweet toast with some sort of naughty nut or cookie butter from Trader Joe's. I'm sure you've seen them in the aisle. There's a crunchy cookie butter and cookies & cream and let's face it, this is a dangerous road to go down. I decided to stay on what I decided was the safe side and stick with their Chocolate Almond Butter to mix with fruit.
Note: Although I eat a mostly vegan diet and try to stay away from dairy, unfortunately there is milk in the chocolate butter from Trader Joe's, so this treat isn't vegan. But now I'm inspired to try to make my own vegan version so stay tuned for an update...
Raspberry Coconut Cream
I knew I wanted some sort of sauce to drizzle on top, so I experimented with blending canned coconut milk with frozen raspberries. I thought I might need a date or two to sweeten it up, but nope. So good with just those two ingredients.
Okay, so to keep this naughty snack more on the healthy side I used Ezekiel's 4.9 sprouted wheat bread. I love this bread! I can eat it without feeling bloated, which is rare when I eat bread these days. We use it for avo toast all the time or sometimes with a fried egg, and it's so so good, especially toasted.
I literally just went to Trader Joe's this morning and picked up some strawberries, a peach and a kiwi. Plus they had big boxes of figs so I had to grab those as well. It's really up to you what kind of fruit you like, but the kiwi with the coconut raspberry sauce was bomb and everything else is good with the chocolate spread. I mean it's chocolate. You can't go wrong.
How to Make Chocolate Butter Toast with Coconut Raspberry Cream and Fruit
- Chocolate Almond Butter
- Ezekiel 4.9 Sprouted Bread
- 1/2 of kiwi
- 1/4 of peach
- 1 fig
- 2 strawberries
- 1/2 cup of canned coconut milk
- 1/2 cup of frozen or fresh raspberries
- Blend the coconut milk and raspberries together and set aside.
- Prepare the fruit by slicing it.
- Toast bread.
- Spread chocolate butter on each slice.
- Top with fruit and coconut and raspberry sauce.