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Stone Fruit Toasties with Coconut Almond Spread

A quick and easy toast recipe with a homemade coconut almond butter spread, and ripe stone fruits to top.
Course Breakfast, Snack
Cuisine vegan
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2 slices
Calories 241kcal
Author Hannah Sunderani

Ingredients

  • 2 tbsp almond butter
  • 2 tbsp coconut yogurt
  • 1/2 tsp honey (or agave)
  • 2 slices whole-wheat bread
  • 2 stone fruits (peaches and/or plums)
  • handful blueberries
US Customary - Metric

Instructions

  • In a bowl mix almond butter, coconut yogurt and honey to combine. Toast bread and generously lather spread on top.
  • Slice stone fruits into bite-sized slices (I used peaches, and red and yellow plums). Generously layer fruit on top of toast. Optional to add blueberries.

Notes

Coconut almond butter spread will keep in fridge for up to one week. Enjoy as a dip with fresh fruit like strawberries or sliced apple, or use as frosting on top of protein donuts. 
Nutrition information is a rough estimate. 

Nutrition

Calories: 241kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 474mg | Fiber: 6g | Sugar: 17g | Vitamin A: 489IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 2mg