Dairy Free Stuffed Hot Chocolate French Toast – Gluten free sliced bread soaked in hot chocolate with layers of coconut whipped cream & hot fudge sauce
Is that a glorious sounding mouthful or what?
Ways to describe this stuffed hot chocolate french toast:
✔️ Decadent? Absolutely
✔️Easy? – Much easier than it looks
✔️Good for you? Probably just for the soul
✔️Trashy? In the best possible way. I mean honestly – that chocolate in this pic above is waaay too much and I love it.
✔️Worth every bite? Absolutely
Ever since Mike & I got back from Arizona I’ve been in the mood for making extra decadent Christmassy things. It’s been so cold, and grey with snow and all over the place. The snow I don’t mind; it’s the ice that I take issue with.
I just want to sit down wrapped up in a big blanket on the couch with my man, a cup of hot chocolate, sweet treats, and watch cheesy Christmas films. I mean…there has to be some sort of incentive for putting up with the bitter, cold weather.
So I’ll thank my Christmas cravings for this delicious monstrosity. While this is definitely not something I’ll be indulging in year round it’s kind of perfect right now. I’ve said it before and I will continue saying it util the end of time – calories don’t count at Christmas!
Speaking of films – what’s your favourite movie to watch during the holidays? We’ve already watched Elf and caught bits of Jingle all the Way on tv. Later today we’re going to make a gingerbread house and watch Jumangi but I need more film ideas!
Don’t forget to #asaucykitchen on instagram if you try this Dairy Free Stuffed Hot Chocolate French Toast! I’d love to see what you make with it! You can also post your pictures to my facebook page!
Dairy Free Stuffed Hot Chocolate French Toast - Gluten free sliced bread soaked in hot chocolate with layers of coconut whipped cream & hot fudge sauce
- 1/3 cup |48 grams dairy free dark chocolate chips
- 1 tablespoon | 15 ml coconut oil
- 1 tablespoon full fat coconut milk (full fat means more creamy)
- 1 1/2 cup | 360 ml coconut milk
- 1/4 cup | 28 grams unsweetened cocoa powder
- 4 eggs
- 2 tablespoons sugar (brown/white/ coconut/ whatever you have)
- 2 teaspoons vanilla extract
- 8 slices gluten free bread
- coconut oil for cooking
- 1 teaspoon ground cinnamon
- 1 cup coconut whipped cream*
In a small sauce pan add the chocolate chips, oil and milk. Warm over a very low heat and let melt slowly. Stir often to prevent burning. Set aside until you're ready to assemble your french toast.
To do this in the microwave - add everything to a small, microwave proof bowl and cook at 30 second intervals, stirring in between until melted and mixed.
In a shallow bowl whisk together coconut milk, cocoa powder, eggs, sugar and vanilla.*
Place a large frying pan/skillet on the stove top over a medium heat. Add a tablespoon of coconut oil.
One the oil is melted/warmed, dip you bread slices in the egg mixture. Let the bread soak up the mixture, flip once to completely soak each side. Let the excess liquid drip off the sides.
Add the bread to the hot pan and let cook for about 2 minutes. Flip the bread and cook another 1-2 minutes until done on both sides. Repeat this until all of the bread is cooked. Add more oil as needed.
In a small bowl mix together the whipped cream & cinnamon until combined.
Spread a spoonful of the coconut cream across the top of a french toast slice. Drizzle a little fudge sauce over the cream and spread using a butter knife to the edges. Top with another slice of bread to make a sandwich.
Do this for all remaining bread slices and top each sandwich with leftover cream and fudge sauce.
If you don't mind getting an extra bowl dirty I find it easier to whisk together the french toast mix in a regular mixing bowl to prevent spilling over the edges and then pouring it into a shallow dish for dipping the bread.
You can easily make coconut whipped cream out of full fat coconut milk. This works best with cold milk so you may want to pop a can in the fridge or freezer an hour or two before using.
Scoop out the solid coconut cream at the top of the can (leave behind the liquid) and beat with an electric mixer until it fluffs up. You can also buy cans of coconut cream which saves you the trouble of needing to separate it from the coconut milk. Note if you're buying it in the UK that 'coconut cream' is different from 'creamed coconut'.
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