- 4 slices bread, lightly toasted
- 1 tablespoon peanut butter
- 1 tablespoon coconut yogurt
- 2 tablespoons chocolate hazelnut spread
- 1 banana
- 6 strawberries
- 1/ 4 cup red currants
- 1 tablespoon raspberry chia jam
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. Enjoy! See recipe for spreads below
For the Chocolate Hazelnut Spread
- 2 cups hazelnuts
- 1/ 2 cup dark chocolate
- 1 pinch salt
To Make the Chocolate Hazelnut Spread
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.
For the Raspberry Chia Jam
- 1 3/ 4 cups frozen raspberries
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 splash of water
To Make the Raspberry Chia Jam
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.