This vegan breakfast toast uses a homemade chocolate spread made with hemp hearts, cacao, maple syrup, and vanilla. Serve it on regular or gluten-free toast for a quick, sweet breakfast with plant protein.
Ingredients
- 1¼ cups hemp hearts
- ¼ cup raw cacao powder or cocoa powder
- 1/3 cup pure maple syrup
- 3 tablespoons avocado oil
- 3 tablespoons water
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Whole-grain or gluten-free bread toasted, for serving
Instructions
- In a small blender or bullet blender, combine the hemp hearts, cacao powder, maple syrup, avocado oil, water, vanilla, and salt. Starting on low speed and slowly increasing to medium, blend until smooth, 4 to 5 minutes. (If using a large blender jar, you’ll have to stop the blender and scrape down the sides of the bowl a few times; however, a smooth spread will form with almost no trace of hemp seed.)
- Spread generously on toast. Store the spread in an airtight container in the fridge for up to 1 week.