Chocolate-Nut Parfait Toast
Creamy, silky, and intensely chocolaty, this Chocolate-Nut Parfait Toast is an enticing way to upgrade your morning snack. You’ll have extras of the almond butter, which can be blended into smoothies, spread on sliced apples, stuffed into dried dates for an energizing snack, or thinned with milk and maple syrup for a fanciful pancake topper. (The almond butter will last for several days at room temperature—or in the refrigerator for up to two months.)
  • 2cups unsalted blanched almonds
  • 2 Tbsp grapeseed oil or sunflower oil
  • 3 Tbsp cacao powder
  • 1 Tbsp honeyoptional
  • 1tsp vanilla extract
  • 1/2tsp cinnamon
  • 1/4tsp salt
  • 2cups plain Greek yogurt
  • Zest of 1 lemon
  • 4slices whole grain or gluten-free toast
  • 2cups sliced strawberries
  • 4 Tbsp cacao nibsoptional
  1. Preheat oven to 325 F. On baking sheet, spread out almonds; place in oven and roast until golden and fragrant, about 10 minutes, stirring once or twice. Watch closely, as nuts can quickly go from perfectly toasted to bitterly burnt.
  2. While almonds are still warm, transfer to food processor or high-powered blender container and process until finely ground. Add oil and continue to blend until smooth and creamy, scraping down sides as needed, about 3 to 5 minutes. Add cacao powder, honey (if using), vanilla, cinnamon, and salt; blend for another minute.
  3. Mix together yogurt and lemon zest.
  4. Spread 2 Tbsp almond butter on each slice of toast. Layer on yogurt and strawberry slices. Sprinkle on cacao nibs, if using.
Recipe Notes

Per serving: 397 calories; 19 g protein; 25 g total fat (4 g sat. fat); 30 g total carbohydrates (10 g sugars, 6 g fiber); 187 mg sodium