Oral Allergy Syndrome Friendly Raspberry Chocolate Snack Toasts
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Learn more →Ingredients
4 servings
- 4 slices gluten free 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.
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