Low Iodine Peppermint Cocoa Snack Toasts
Total time23 min
Prep time10 min
Cook time8 min
4.6(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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)
- 1 tbsp coconut oil, melted
For the cocoa spread
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 tsp cocoa powder
- 4 tsp maple syrup
- ⅛ tsp fine salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!