Low Sodium Peppermint Cocoa Snack Toasts

Total time23 min

Prep time10 min

Cook time8 min

Low Sodium Peppermint Cocoa Snack Toasts

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Ingredients

4 servings

For the toasts

8 slices gluten free bread, cut into rounds with a 2 ½-inch cookie cutter (or left as squares)
Ener-G Select™ Gluten Free Bread Pacific Molasses
See all
1 tbsp coconut oil, melted

For the cocoa spread

2 tbsp unsalted butter
4 tsp cocoa powder
4 tsp maple syrup
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the peppermint drizzle

¼ cup powdered sugar
1 ½ tsp water
¼ tsp peppermint extract

For serving

1 tbsp dark chocolate chips (>70% cacao), roughly chopped (optional)
1 tsp crushed candy cane, for garnish (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the bread rounds in a single layer on a baking sheet. Brush the tops lightly with the melted coconut oil.
2
Bake for 7–9 minutes, until the rounds are crisp and golden at the edges. Transfer to a wire rack and let cool for 5 minutes — they will firm up further as they cool.

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