Vegan Cacao Ricotta Toast
Thank you for joining Deborah and me for another Meatless Monday! I can’t wait to see what you have this week and hope you are inspired by some of the links below.
Tis Meatless Monday the day before Valentine’s Day and I bring to you Vegan Cacao Ricotta Toast! Valentine’s Day isn’t a huge deal in our house except for the girls Valentine’s and an excuse to make cute heart shaped and or pink and red foods. Oh and consume some chocolate! We usually just eat dinner in at home. This year since it falls on a gymnastics night I think I might just have my husband whip up some homemade pasta. Before we can get to dinner though there has to be breakfast and instead of baking up some muffins or treats I thought since Valentine’s Day falls on Tuesday we would also celebrate Toast Tuesday with some fun toast! Since we’re love making homemade sourdough, yes we I can make it now I passed Mr. Whisk’s training, I thought it was perfect. Yes a little obsessed as you may know if you follow me on social media because my gluten sensitive tummy is handling it so well. Which means since Christmas I’ve had more bread than I’ve had over the whole last couple years!
It wouldn’t be Valentine’s without chocolate so I decided to make Cacao Ricotta (dairy free) to spread on the toasted fresh sourdough and add fun toppings from there. This is great for breakfast and customizing how you want it, I’ve added a few favorites, or even dessert! Or shh dinner because give me a few slices of this and a glass of wine and I’d be a happy girl.
You can use any bread you want, as I said I used our homemade sourdough. The options are endless and I can’t really tell you if I have a favorite. Fresh berries, chocolate chips, cacao nibs, coconut chips (coffee coconut chips, bacon coconut chips), nut butter, bananas, muesli or granola, chocolate drizzle, balsamic vinegars, nuts, seeds, dried fruit, or anything else you can think of. I may have gone a little crazy but hey it was fun! Sometimes I just can’t make a decision, or maybe wanting them all is really a decision.
Never did it ever cross my mind that I would post a toast “recipe” but hey this Cacao Ricotta is good for things other than just toast. I actually used it in individual brownie mountain stacks for my father in laws birthday and it was a hit. Layers of brownie and Cacao Ricotta topped with coconut whipped cream and drizzled with chocolate!
What are you making for Valentine’s?
Flavor Combos (left to right):
– Strawberries or raspberries and chocolate or dark chocolate balsamic vinegar
– Double chocolate, drizzle and sweet cacao nibs and or chocolate chips
– Coffee bean coconut chips, chocolate chips or cacao nibs, and espresso balsamic drizzle
– Banana slices, coconut bacon, drizzled peanut butter
– Maca Maple Cashews and goji berries
– Cocoa & Coconut Muesli
– Strawberry or raspberry jam and drizzled peanut butter
Vegan Cacao Ricotta Toast
Makes 12 slices
1 8oz tub ricotta cheese (Kite Hill Ricotta Cheese)
2 TBSP cacao powder (Navitas Naturals)
1 TBSP maple syrup, or liquid sweetener of choice
1 tsp vanilla
12 slices of bread (used homemade sourdough)
toppings as desired
Used: Oh Olive Dark Chocolate Balsamic Vinegar and Espresso Balsamic Vinegar. Navitas Naturals Cacao Nibs, Maca Maple Cashews, and Goji Berries. Peanut Butter & Co Smooth Operator Peanut Butter. Seven Sundays Cocoa & Coconut Muesli. Enjoy Life Mini Chocolate Chips. Organic Matters Coconut Bacon. Bare Snacks Coffee Bean Coconut Chips.
Mix together Ricotta Cheese, cacao powder, maple syrup, and vanilla together. Adjust sweetener if needed. Spread on toast and top with desired toppings. Store leftover Cacao Ricotta in the refrigerator and use within 3 days. Enjoy!
Chocolate for breakfast with Vegan Cacao Ricotta Toast! #vegan #dairyfree #FitFluential Click To Tweet
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