Prep time 10 minutes
Yield: Serves or Makes 2
Lightly toast the bread slices.
Spread peanut butter and raspberry chia jam on one toast.
Spread chocolate hazelnut and banana on another slice.
Spread chocolate hazelnut and red currants on the 3rd toast.
Spread coconut yogurt and strawberries on the last toast.
See recipe for spreads below
Roast hazelnut in the oven for 12 minutes at 340ºF. Wrap the roasted hazelnuts in a thin kitchen towel and let it sit for a minute. Rub the nuts inside the towel to remove loose skins. You won’t be able to remove all skins but get as much off as possible. Allow the nuts to cool slightly.
Place the roasted hazelnuts in a high-powered food processor or blender and blend for 7-10 minutes until you have a thick nut butter texture. In the meantime, melt the chocolate over a double boiler.
Once the hazelnut butter is creamy and smooth, add the salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated.
Put the raspberries, maple syrup, lemon juice and water in a small saucepan. Cook for 10 minutes and mash with a fork. Add the chia seeds, stir well, and continue cooking for a few minutes until the mixture thickens. Transfer jam to a jar and mix again after 10 minutes. Transfer to the fridge and let it thicken for another hour or until ready to eat.