Nickel Allergy Friendly Peppermint Cocoa Snack Toasts
Total time23 min
Prep time10 min
Cook time8 min
4.6(6)
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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
- 4 tsp cocoa powder
- 4 tsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 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)
Can be omitteddark chocolate chips
- 1 tsp crushed candy cane, for garnish (optional)
Can be omittedcrushed candy
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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