skish
IT

Multigrain bread with cocoa almond spread and strawberries

Almond butter mixed with cocoa: a homemade plant-based spread.

  • 6 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Multigrain bread with cocoa almond spread and strawberries

Per serving

Calories
298 kcal
Protein
12.1 g
Carbohydrates
41.5 g
Fat
11.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Multigrain bread55 g
  • Almond butter15 g
  • Unsweetened cocoa powder4 g
  • Maple syrup5 g
  • Strawberries120 g

Contains: gluten, nuts,

In season: April – June

Method

  1. In a small bowl mix the almond butter with the cocoa and maple syrup until smooth and glossy; if it's too thick, add a few drops of water.
  2. Wash the strawberries before hulling, pat dry, remove the green tops and slice them.
  3. Toast the multigrain bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
  4. Spread the cream on the bread and cover with the strawberries.

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