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Chocolate Stuffed French Toast

Sarah Stanley


With Valentine's Day this month here's a special breakfast you can make for the people you love!


  • 4 Slices of Sprouted Grain Bread (I like One Degree Organics)
  • 4 Pastured, Organic Brown Eggs
  • 2 1/2 Cups Homemade Plant-Based Mylk (or use Suja)
  • 1 Tablespoons Organic Coconut Oil
  • 1 Teaspoon Organic Vanilla Extract
  • 1 Teaspoon Organic Cinnamon
  • 1/2 Teaspoon Organic Ginger
  • 1/2 Teaspoon Celtic Sea Salt (Not table or Morton salt)
  • 2 Tablespoons Organic Coconut Sugar  (I use Big Tree Farms)
  • 1 Can of Full Fat Coconut Milk (I like Native Forest)
  • Organic Fresh Raspberries
  • 1/2 Bar of Equal Exchange Dark Chocolate or Alter Eco Dark Chocolate


  1. Preheat oven to 375*.
  2. Use the coconut oil to thoroughly grease a 2-quart baking dish. Set aside.
  3. Cut bread into large cubes. Layer half of them in the baking dish.
  4. In a medium bowl, combine the eggs, mylk, vanilla, cinnamon, ginger, celtic sea salt and coconut sugar. Mix well. Pour half of this mixture over the bread.
  5. Break the chocolate bar into small pieces and spread half over the bread cubes.
  6. Dollop a few tablespoons of coconut cream over the bread and egg mixture.
  7. Arrange raspberries.
  8. Layer remaining bread cubes, egg mixture, chocolate, coconut cream and raspberries.
  9. Bake for approx. 45 minutes. Serve warm.

This can also be made the night before for a special breakfast the following morning!