avocado toast with cashew and coconut

Avocado Toast with Coconut and Cashew

avocado toast with cashew and coconut

An indulgent version of avocado toast

Avocado toast has been done many times before but not quite like this! When I make avocado toast, I like to go gluttonous. First of all, I make sure the top of the toast gets a nice coating of moisture with a smear of solidified coconut oil. Then I smear on the avocado. But I like texture. So I add extra crunch with roasted cashews and the savory flavor of scallions.

Chef’s tip

The secret to the sandwich is good bread. I prefer a seeded bread. If I can, I’ll use a fresh baked loaf of multigrain but I also keep a loaf of my favorite avocado toast bread on hand for those times when I can’t just run to a bakery and pick up fresh bread. I like to use Dave’s Killer but you can use whatever you like. Just make sure it’s loaded with seeds. (The recipe can easily be tailored to vegan and gluten-free diets, depending on the bread you choose.)

Although this recipe may not be for the dieting crowd, this open-faced sandwich is loaded with aphrodisiac ingredients, nutrients and flavors to sweep you away to your imaginary island of happiness feeling like your most sexy self.

5 from 2 votes
avocado toast with cashew and coconut
Avocado Toast with Coconut and Cashew
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 

A super-gluttonous rendition of avocado toast, it combines the tropical flavors of cashew and coconut oil with ripe avocado and just a touch of scallions. 

Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Keyword: Avocado Toast
Dish Type: sandwich
Cooking Style: Easy, fast, vegan, Vegetarian
Diet and Health: gluten-free, healthy-ish
Seasonal: fall, winter
Ingredient: avocado
Servings: 2
Created by: Amy Reiley
Ingredients
  • 2 slices of your favorite seedy whole-grain bread (We recommend Dave's Killer 21 Whole Grains and Seeds Thin-Sliced)
  • coconut oil
  • 1/3-1/2 Haas avocado
  • 3 "scallion thinly sliced, green top part only
  • 2 tbsp roasted salted cashews, roughly chopped
  • pinch sea salt
Instructions
  1. Toast the bread.
  2. While the bread is warm, spread both slices with a thin layer of coconut oil.
  3. Scoop the flesh from 1/3 or 1/2 of a Haas avocado (depending on size) and divide in two. Spread it into a chunky paste on each slice.
  4. Top each with 1 tbsp cashew and half the scallions.
  5. Sprinkle with sea salt to taste.

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Avocado Toast with Coconut and Cashew

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