How do I ensure the cookie dough topping is smooth?

The cookie dough requires blending chickpeas, peanut butter, agave, vanilla, cinnamon, and salt in a small food processor, stopping frequently to scrape down the sides until very smooth.

What kind of bread is recommended for these toasts?

The recipe suggests using 4 slices of bread of choice for each topping, specifically mentioning gluten-free options to accommodate dietary preferences.

Can the sweet potato pie or cookie dough toppings be prepared in advance?

Yes, these mixed toppings can likely be prepared a day ahead and stored in an airtight container in the refrigerator, allowing for quick assembly when ready to serve.

What gives the 'Cookies and Cream' toast its crispy texture?

The crispy texture comes from a thin cookie made with almond flour, coconut flour, cocoa, and oil, which is microwaved until the edges darken and then chilled until crunchy.

Are any of the five toast variations nut-free?

As written, all five toast variations in this recipe contain nuts, either peanut butter, almond butter, or almond flour.

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Dessert For Breakfast Toast Five Ways
[Vegan, Gluten-Free]

Name: Dessert For Breakfast Toast Five Ways [Vegan, Gluten-Free]
Cook time: 10 min
Yield: 4
Ingredients: For the Cookie Dough Toast:; 1/3 cup reduced-sodium chickpeas, drained and rinsed; 1 tablespoon peanut butter, plus more for drizzling; 1 tablespoon agave nectar; 1/2 teaspoon raw vanilla extract; 1/4 teaspoon cinnamon; A pinch of salt; 4 slices bread of choice (gluten-free, etc...); 2 teaspoons cacao nibs; For the Sweet Potato Pie Toast:; 1/4 cup mashed sweet potato (taken from one baked sweet potato); 1 teaspoon coconut sugar; 1/4 teaspoon raw vanilla extract; 1/4 teaspoon cinnamon; 1/8 teaspoon ground nutmeg; A pinch of salt; 4 slices bread of choice; 2 tablespoons almond butter; For the Almond Joy Toast:; 4 slices bread of choice; 1/4 cup almond butter; 2 tablespoons shredded coconut; 4 teaspoons cacao nibs; For the Ants on a Log Toast:; 4 slices bread of choice; 1/4 cup peanut butter; Celery, thinly sliced; 4 teaspoons cacao nibs; For the Cookies and Cream Toast:; 2 tablespoons almond flour

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Five diverse vegan dessert toasts: chickpea cookie dough, sweet potato pie, almond joy, ants on a log, and cookies and cream, artfully arranged.

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Dessert For Breakfast Toast Five Ways [Vegan, Gluten-Free]

Dairy Free

Make either these healthy, dessert-inspired toasts to feel like you’re eating dessert for breakfast! It comes in five flavors: chickpea cookie dough, sweet potato pie, "Almond Joy," ants on a log, and cookies and cream. It takes just 10 minutes to prep, but you can even prep the toppings ahead... Read More

Ingredients You Need for Dessert For Breakfast Toast Five Ways [Vegan, Gluten-Free]

For the Cookie Dough Toast:

1/3 cup reduced-sodium chickpeas, drained and rinsed
1 tablespoon peanut butter, plus more for drizzling
1 tablespoon agave nectar
1/2 teaspoon raw vanilla extract
1/4 teaspoon cinnamon
A pinch of salt
4 slices bread of choice (gluten-free, etc...)
2 teaspoons cacao nibs

For the Sweet Potato Pie Toast:

1/4 cup mashed sweet potato (taken from one baked sweet potato)
1 teaspoon coconut sugar
1/4 teaspoon raw vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
A pinch of salt
4 slices bread of choice
2 tablespoons almond butter

For the Almond Joy Toast:

4 slices bread of choice
1/4 cup almond butter
2 tablespoons shredded coconut
4 teaspoons cacao nibs

For the Ants on a Log Toast:

4 slices bread of choice
1/4 cup peanut butter
Celery, thinly sliced
4 teaspoons cacao nibs

For the Cookies and Cream Toast:

2 tablespoons almond flour
1 tablespoon coconut sugar
1/2 tablespoon coconut flour
1/2 tablespoon cocoa powder
A pinch of salt
3/4 teaspoon coconut oil, melted
1 teaspoon unsweetened apple sauce
1/4 cup vegan cream cheese
2 teaspoons agave
1/2 teaspoon raw vanilla extract
4 slices bread of choice
2 tablespoons vegan Nutella

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How to Prepare Dessert For Breakfast Toast Five Ways [Vegan, Gluten-Free]

To Make the Cookie Dough Toast:

In a small food processor (about 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 tablespoon per toast) spreading out thinly.
Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter.

To Make the Sweet Potato Pie Toast:

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.

To Make the Almond Joy Toast:

Toast the bread and spread the almond butter on top.
Divide the coconut and cacao nibs over top.

To Make the Ants on a Log Toast:

Toast bread and spread peanut butter on top (1 tablespoon per toast).
Cover the top of the toast with sliced celery and sprinkle on cacao nibs.

To Make the Cookies and Cream Toast:

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.
Microwave the cookie until the edges darken and the top feels a little bit crispy, about 1 minute. Check 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.