Chocolate Almond Butter Toast
Prep time
Cook time
Total time
Delicious on your favorite multigrain bread (try Traci's recipe), english muffin or gluten free bread.
Serves: ¾ cup or 8 slices of toast
For the Butter:
  • ½ C Almond Butter (120g)
  • ¼ C Raw Cacao (22g)
  • ⅓ C Raw Pitted Date Pieces, soaked in boiling water for 10 minutes, then
  • drained (4 large pitted or 68g)
  • ¼ tsp Sea Salt
  • ½ tsp Ground Cinnamon
For Topping Per Toast:
  • Sliced Banana Pieces (about ½ a banana)
  • 2 tsp Maple Syrup
  • 1 tsp Hemp Seeds
  • 1 tsp Cocoa Nibs
  1. In a food processor bowl, add the almond butter, cacao, date pieces, salt
  2. and cinnamon.
  3. Process to a paste, stopping to scrape the bowl down several
  4. times.
  5. Place in a lidded container for storage.
  6. Store for up to two weeks in refrigerator.
  7. Toast a slice of your favorite bread.
  8. To assemble the toast, spread the chocolate almond butter on a slice of
  9. toast.
  10. Cut banana into ⅛” slices and distribute on top of the toast.
  11. Drizzle maple syrup over top of toast then sprinkle hemp seeds and cocoa
  12. nibs over the top.
Recipe by Sweet Potato Soul by Jenné Claiborne at