Vegan Coconut Almond French Toast + Chocolate

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Did you eat Almond Joys or Mounds as a kid (or now, no shame)? Well, I did. I LOVE the combo of coconut and dark chocolate. It’s truly a classic. Coconut gives a tropical feel, while the dark chocolate adds a hint of French decadence. But onto the real topic – stolen bread. I am a STICKLER for NOT wasting food. I think its a travesty. All of us (and I mean that if you’re reading this, because you obviously have access to internet and some free time on hand) are privileged to eat on a daily basis and pick and choose what we want. I’ve been raised to eat everything in my plate, and I extend that to beyond my plate. I never leave a restaurant without a doggy bag – I generally don’t finish my entrees and I love having leftovers for lunch the next day at work or as a snack. And this time my doggy bag efforts extended to the bread. I recently was out for a work lunch and there was a ton of bread on the table that wasn’t touched. I knew that it would be thrown away and I couldn’t stand for that. So I did what any respectable chef would and took some clean paper napkins, wrapped up the bread, and placed it in my doggy bag. Yup, I’m THAT girl. But I really don’t care! I frown upon people who waste food, so if you want to “frown upon” me for saving bread, be my guest! Anyways, this bread came in handy – I made THREE recipes out of it! One of them being this Vegan Coconut Almond French Toast – feast your eyes suckas!

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Vegan Coconut Almond French Toast + Chocolate:

  • 1/2 (or a 1/4 depending on size) crusty baguette – cut into 5-6 slices
  • 1 cup coconut milk – I used Silk brand
  • 1 tbsp + 1 tbsp grated unsweetened coconut
  • 1/8 tsp ground cinnamon
  • 3 tbsp sliced almonds
  • 2 tbsp coconut spread/oil – I used a Earth Balance
  • 2 tbsp chopped dark chocolate – I used Ghiradelli
  • good quality maple syrup
  • fresh mint leaves – for garnish (optional)

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1. Whisk together the coconut milk, 1 tbsp grated coconut, and cinnamon until combined. Soak bread slices in the milk mixture, squeeze out access and set aside.

2. Head a medium non-stick skillet over medium flame. Add in 1 tbsp of the coconut spread, once hot, add in the 1-2 tbsp of sliced almonds. Saute for 30 seconds, then add in the soaked slices (as many as you can fit). Grill for 3-5 minutes on each side until crisp and slightly golden brown. Remove with almond and repeat with remaining slices, adding in sliced almonds first.

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3. Evenly distribute slices on two plate, top with toasted almonds, 1 tbsp grated coconut (split between both plates), 1 tbsp chocolate on each, and fresh mint leaves. Serve with maple syrup. Enjoy!!


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