FRENCH TOAST WITH CHOCOLATE ICE CREAM AND YOSOY CHOCOAVENA
INGREDIENTS (FOR 4 TOASTS):
4 slices of the bread of your choice
1 glass of YOSOY Chocoavena
2 tbsp. of corn starch or rice flour
1 tsp. cinnamon
TOPPINGS:
2 frozen bananas
¼ cup YOSOY Chocoavena
Raspberries
Dehydrated coconut
PREPARATION (STEP BY STEP)
Preparation time: 10 min
Cooking time: 10 min
1. In a deep dish, whisk the Chocoavena drink together with the starch, cinnamon, and vanilla.
2. Soak the bread slices in this mixture, the more the better.
3. Place a non-stick frying pan over medium heat with a drizzle of oil or coconut oil. Brown the toast for 3 minutes on each side.
4. To make the instant chocolate ice cream, put the frozen banana and the Chocoavena drink in your blender and blend slowly until it has the texture of ice cream.
5. Serve the French toast with scoops of ice cream, raspberries, and coconut on top. Enjoy your breakfast or snack!
