Just wanted you give ya a heads up that your new favorite breakfast options are sponsored by my friends over at Naturally More!
Make either this gluten free, easy vegan cookie dough toast, or 4 of the other healthy, dessert-inspired toasts to feel like you’re eating dessert for breakfast! You can even prep the toppings ahead for easy mornings!
T-O-A-S-T! <— <3<3<3
AKA: Crispy-crunchy bread LOADED with delicious toppings that E’RYBODY is going CARAYZAY over right now.
Which is really no surprise. Because carbs + a variety of OPTIONS for fun toppings can only be the most perfect way to start the day. FACT.
Not even going to lie, I eat “avocado egg” toast every single day of my life. Toast is here and it is HERE TO STAY.
You’ve probably seen about 42 billion versions of toast, ESPECIALLY avocado toast, blowing up your Pinterest feeds in the past few months. Like we said, ALL the cool kids are putting crispy pieces of bread, piled HIGH with yumminess into their mouth.
And, just like the curry cashew chicken sheet pan dinner, I am late to the party in the sense that this is the first toast recipe EVAH on our little space of internet-friendship and food-love.
Which is why I have 5 (!!!!!) recipes for you in ONE post. ANDANDAND, we’re straying away from the usual avocado toast and make DESSERT TOAST.
[clickToTweet tweet=”Start the day with dessert with 5 #Vegan Dessert Inspired #Breakfast Toasts! @naturallymorenb” quote=”Start the day with dessert with 5 #Vegan Dessert Inspired #Breakfast Toasts! @naturallymorenb” theme=”style2″]Making up for lost time so that you forgive me for my lack of toastiness. Is it working?
I knew it.
My little interwebz-BFFS, you have gone BONKERS for things like cookie dough overnight oats, brownie vegan pancakes with cookie dough swirl, gluten free cinnamon roll overnight oats and banana split vegan smoothie bowls. This tells me that, you will ALWAYS AND FOREVER have a VRY VRY special place in your heart for any time that your hangry-sleepy-eyed self can roll out of bed and munch your way through DESSERT FOR BREAKFAST.
You’ve also gone mental for chocolate peanut butter oatmeal breakfast bars, vegan cookie dough stuffed peanut butter bites and cookie dough almond butter, which A-L-S-O leads me to the notion that anything nut butter? YA DIG IT.
This is why I like you. You have incr-EDIBLE taste buds.
OBVI this means that your (and mine) favorite obsessions need to come together in a MEGA-TRANSFORMER of nut-buttery-dessert-for-breakfast food bliss.
Let’s say hello to Naturally More Nut Butters because my friends? You are going to REALLY like the way they make these toasts EXTRA delicious.
These nut butter spreads (peanut! Almond! Chocolate hazelnut!) have an INSANE amount of creaminess going on, that’s coupled with a mega dose of good-for-you nutrition, in the form of added probiotics (happy tummies!) and the plant-based powerhouse that is flaxseed!
Not to mention they’re packing natural, vegan-friendly, clean protein!
And a SUPER dose of yumminess that’s making these dessert toasts your new morning, breakfast-BFF.
Let’s break ‘em down:
First up, we’ve got COOKIE DOUGH TOAST. Just like the vegan brownies stuffed with peanut butter cookie dough and cookie dough banana ice cream recipe, we’re using chickpeas as the cookie dough base. Sprinkle some cacao nibs on top for XTRA superfood nutrition…and don’t forget an extra peanut butter drizzle!
Then, there’s “Ants On a Log Toast.” So, it’s not REALLY dessert. But, it tastes like a grown-up-person remake of your childhood fav. I figured you would let it slide.
NEXT: the creamy deliciousness that is Sweet Potato Pie Toast! The crispy-crunchy bready mimics crust, and the mashed-sweet-and-spicy sweet potato topping is packing a major dose of pie flavor. A super-thick drizzle of almond butter is sealing the deal as YUMMAYYYY.
Then we’ve got the classic “Almond Joy Toast.” One of my favorite candy bars. One of your favorite candy bars. It’s got ALL the same flavor but with a mega-dose of healthy fats and superfoods.
AND, my most FAVORITE toast of them all: “Cookies ‘N Cream Toast!”
The cookie portion from the cookies and cream paleo protein bars is sprinkled on TOP of a velvety-smooth “cream cheese” base and then drizzled with luscious, rich chocolate hazelnut spread. You’ve got the creamy and the crunchy and the YUMMY.
“Dessert toast: 5 ways,” it’s about to bring your love-to-eat-dessert-for-breakfast-self LIFE.
Ingredients
- 1/3 Cup Reduced-sodium chickpeas, drained and rinsed
- 1 Tbsp Naturally More Peanut Butter + Additional for drizzling
- 1 Tbsp Agave
- 1/2 tsp Raw vanilla extract
- 1/4 tsp Cinnamon
- Pinch of salt
- 4 Slices Bread of choice (I used gluten free)
- 2 tsp Cacao nibs
Instructions
- In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and salt until well combined. You will need to stop and scrape down the sides of the food processor quite regular, and blend for a few minutes, to get it nice and smooth.
- Toast bread and divide the cookie dough on top (about 1 heaping Tbsp per toast) spreading out thinly. *
- Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 5 Points+: 4. Old Points: 3
(per 1 toast – nutrition may vary based on what bread you use)
Ingredients
- 4 Slices Bread of choice, (I used gluten free)
- 1/4 Cup Naturally More Peanut Butter
- Celery, thinly sliced
- 4 tsp Cacao nibs
Instructions
- Toast bread and spread peanut butter on top (1 Tbsp per toast)
- Cover the top of the toast with sliced celery and sprinkle on cacao nibs. DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 6 Points+: 5. Old Points: 4
(per 1 toast – nutrition may vary based on what bread you use)
Ingredients
- 4 Slices Bread of choice (I used gluten free)
- 1/4 Cup Naturally More Almond Butter
- 2 Tbsp Shredded coconut
- 4 tsp Cacao nibs
Instructions
- Toast the bread and spread the almond butter on top (1 Tbsp per slice.)
- Divide the coconut and cacao nibs over top and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 6 Points+:5. Old Points: 4
(per 1 toast – nutrition may vary based on what bread you use)
Ingredients
- 1/4 Cup Mashed sweet potato (taken from one baked sweet potato)
- 1 tsp Coconut sugar
- 1/4 tsp Raw vanilla extract
- 1/4 tsp Cinnamon
- 1/8 tsp Ground nutmeg
- Pinch of salt
- 4 Slices Bread of choice (I used gluten free)
- 2 Tbsp Naturally More Almond Butter
Instructions
- In a small bowl, stir together the mashed sweet potato, coconut sugar, vanilla, cinnamon, nutmeg and a pinch of salt.
- Toast the bread and divide the topping between each slice, spreading out evenly.
- Drizzle with almond butter and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 4 Points+: 3. Old Points: 3
(per 1 toast – nutrition may vary based on what bread you use)
Ingredients
- 2 Tbsp Almond flour
- 1 Tbsp Coconut sugar
- 1/2 Tbsp Coconut flour
- 1/2 Tbsp Cocoa powder
- Pinch of salt
- 3/4 tsp Coconut oil, Melted
- 1 tsp Unsweetened apple sauce
- 1/4 Cup Vegan cream cheese (or regular if not vegan)
- 2 tsp Agave
- 1/2 tsp Raw vanilla extract
- 4 Slices Bread of choice (I used gluten free)
- 2 Tbsp Naturally More Chocolate Hazelnut Spread
Instructions
- In a small bowl, mix together the almond flour, coconut sugar, coconut flour, cocoa and salt. Add in the melted oil and apple sauce and use your hands to mix until it forms a cookie-dough-like ball.
- Line a large, microwave-safe plate with parchment paper and press the cookie dough out into a very thin (1/10 inch) circle. I find using another piece of parchment to press it out makes it easier!
- Microwave the cookie until the edges darken and the top feels a little bit crispy, about 1 minute-1 min 15 seconds. I recommend checking it after a minute to make sure it doesn't burn. Place into the refrigerator for 15-20 minutes to let the cookie get crunchy.
- While the cookie chills, microwave the cream cheese for 3-4 seconds, just until soft. Mix together with agave and vanilla.
- Toast the bread and then divide the cream cheese mixture on each, spreading out thinly. Drizzle the hazelnut butter over top.
- Crumble the now-crispy cookie and sprinkle the crumbles over the bread. *
- DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 7 Points+: 5. Old Points: 4
(per 1 toast – nutrition may vary based on what bread you use)
THIS POST IS SPONSORED BY MY FRIENDS AT NATURALLY MORE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Stay in touch with Naturally More on social media for more healthy ideas! Facebook /Twitter/Pinterest/Instagram
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Meg @ With Salt and Wit says
You even make toast look amazing! Your pictures are amazing and your combos on the toast is killer! I am excited to try them out!
Taylor Kiser says
You are too sweet! Thanks!!
Kathryn says
Oooo they all sounds so delicious, especially love the sound of the sweet potato pie recipe : )
Kathryn | nimblenote.blogspot.com
Taylor Kiser says
Thank you so much!
Cora says
Wow. I am literally at a loss for words. This is…amazing….
Taylor Kiser says
Thank you Cora!! 🙂