For the batter:
1 cup non-dairy milk (I used So-Delicious coconut milk.)
1/4 cup cocoa powder
1 tsp. vanilla extract
1/4 tsp. salt
2 Tbsp. maple syrup
1 cup no-soy tofu (if you don't have a soy allergy, of course you could use regular silken tofu.)
For the caramel sauce:
1/2 cup full-fat coconut milk
1/4 cup maple syrup
pinch of salt
1/4 tsp. agar powder
1/2 tsp. vanilla extract
8 slices of whole-grain bread
1/4 cup grain-sweetened chocolate chips, ground or finely chopped
1. Make the caramel sauce by combining the coconut milk, maple syrup, salt, and agar in a small saucepan. Heat over medium heat until bubbling around the edges, and then let simmer for 2 mins. Remove the sauce from the heat and place it in the fridge to cool and thicken a bit.
2. Preheat a large griddle or frying pan over medium heat (about 325 degrees if you have a pancake griddle) and brush it with oil. In a food processor or blender, blend together the non-dairy milk, cocoa powder, vanilla, salt, maple syrup, and no-soy tofu. Pour the batter onto a large shallow plate, and dip the bread into the batter one piece at a time, coating both sides. Fry the battered bread on the griddle for about 4-5 mins. per side, until nice and crispy.
3. Once your toast is done, don't turn off the griddle. Assemble the sandwiches by spreading about 1-2 tablespoons of caramel sauce over 4 slices of the bread, then topping with about a tablespoon of ground chocolate. Top with another toast slice, and then place the sandwiches back on the griddle for just a minute or two to melt the chocolate. Serve hot, drizzled with the remaining caramel sauce.
I linked this recipe up this week to Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, and Wellness Weekend. Thanks to all those wonderful bloggers who host these recipe-share events!
Here are Abiline and Sawyer post-chocolate toast breakfast. Who wouldn't be happy?