Hello there decadent breakfast! Make your fave dessert or cookie into a French Toast! French Toast versions of Samoa Cookie and the Molten Lava chocolate cake today. Easy to prep up and fun to serve. French toasts, stuffed and topped, make for great breakfast options. Low Sugar too!Jump to Recipe
Please pardon the lighting and some funky composition by hubbs.. Scroll down and you will know 🙂 I use my home made breads which stand up every well in french toasts. Use a day old regular bread if needed, or gf breads for a gf version.
Find the ooey gooey Molten Lava Cake for 1 here.
Samoa French Toasts
- 4 slices bread
French toast batter
- 1.5 Tablespoons finely ground Oats
- 1 Tablespoon finely ground flax seed
- 1 Tablespoon raw sugar or maple syrup
- 1/4 teaspoon (0.25 teaspoon) vanilla extract
- 1/3 cup (83.33 ml) warm water or almond milk or coconut milk
- 1-2 teaspoons (1 teaspoons) organic canola or coconut oil
- 4-5 (4) dates soaked in water for atleast 15 minutes.
- 1 Tablespoon agave or maple syrup
- 1 Tablespoon water
- 1/4 cup (20 g) or as needed shredded dried coconut
- Mix 1.5 Tablespoons finely ground Oats, 1 Tablespoon finely ground flax seed, 1 Tablespoon raw sugar or maple syrup, 1/4 teaspoon vanilla extract, 1/3+ cup warm water or almond milk (coconut milk). Mix well and let sit for 5 minutes. Mix again, dip slices and pan fry them on medium-low, in 1-2 teaspoons organic canola or coconut oil. 3-4 minutes each side.
- Blend the following into a smooth flowy paste; dates, agave and 1 Tablespoon or so water to get a spreadable consistency.
- Add 1/4 cup or as needed shredded dried coconut to a pan on low-medium heat. Roast, stirring occasionally, for 2-3 minutes.
To Assemble Samoa French Toast:
- Top the prepared French Toast with Date caramel as thick a layer as you want, then toasted coconut and then drizzle some melted chocolate. Done! Serve!