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Chocolate Almond Butter Toast
Jenné
Delicious on your favorite multigrain bread (try
Traci's recipe
), english muffin or gluten free bread.
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Prep Time
5
minutes
mins
Cook Time
2
minutes
mins
Servings
1
cup
Ingredients
1x
2x
3x
For the Butter:
1/2
C
Almond Butter
120g
1/4
C
Raw Cacao
22g
1/3
C
Raw Pitted Date Pieces
soaked in boiling water for 10 minutes, then
drained
4 large pitted or 68g
1/4
tsp
Sea Salt
1/2
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
Instructions
In a food processor bowl, add the almond butter, cacao, date pieces, salt
and cinnamon.
Process to a paste, stopping to scrape the bowl down several
times.
Place in a lidded container for storage.
Store for up to two weeks in refrigerator.
Toast a slice of your favorite bread.
To assemble the toast, spread the chocolate almond butter on a slice of
toast.
Cut banana into 1/8” slices and distribute on top of the toast.
Drizzle maple syrup over top of toast then sprinkle hemp seeds and cocoa
nibs over the top.
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Let us know
how it was!