BHA & BHT Free Raspberry Chocolate Snack Toasts
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
- 4 slices gluten free bread
See allSchär Gluten-Free Artisan Baker Multigrain Bread
Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)
Canyon Bakehouse Gluten Free Country White 100% Whole Grain Bread
Canyon Bakehouse Gluten Free Ancient Grain 100% Whole Grain Bread, 15 oz
Udi's Gluten Free Soft White Sandwich Bread - 2 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
- 1 cup fresh raspberries (about 24 berries)
- 4 tsp maple syrup
- ⅛ tsp flaky sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Toast the bread slices in a toaster or toaster oven until golden and firm at the edges, about 2–3 minutes on a medium-high setting.
- 2
While the bread toasts, bring about 1 inch of water to a gentle simmer in a small saucepan. Set a heatproof bowl over the saucepan without letting it touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir continuously until the chocolate is fully melted and smooth, about 2–3 minutes. Remove from heat and stir in the vanilla extract, if using.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!