Not for the faint hearted, this here is a chocolate, peanut butter, toast extravaganza.

We’ve topped a slab of toast with shiny chocolate ganache and runny peanut butter and marbled it to make every bite perfect. It’s rich and luxurious, perfect for when you want to be extra good to yourself. It’s a sure way to take your plant based brunch up a notch.

  • 1 thick slice of bread, sourdough or fresh batch
  • 1 can of coconut milk
  • 200g dark chocolate 
  • 1 tsp maple syrup (optional)
  • NutShed peanut butter 
  • Pinch of flaked sea salt

Ganache :

This makes way more ganache than you’ll need for one slice of toast but who wants half a can of coconut milk left and who doesn’t want loads of extra ganache?

When you open your tin of coconut milk, scoop out the cream and set aside any of the water. You can leave this in if you want, you’ll just end up with a thinner ganache.

Heat the cream up in a small saucepan, until it’s gently simmering. 

While it’s warming, chop the chocolate up into small even pieces (or just use chips) and pop into a bowl.

Pour the warm cream into the chocolate, give it a stir and then leave for around 5 mins. Go back and give it another stir and it should be glossy and thick. If you’d like it sweeter, add the maple syrup here.


Toast your bread on a dry pan (it should be too thick for a toaster) for 3 mins or so, flipping halfway through. Lift when it’s how you like it.

Put a dollop of ganache on both sides of the toast and spread lightly until it meets in the middle, make sure and hit the edges but leaving it spread nice and thick.

Give your NutShed Peanut a big stir to reincorporate any oil that has separated.  With a teaspoon, drizzle and dot the ganache with peanut butter.

Then drag a knife, or toothpick through the peanut butter & ganache, swirling it around to create a marbled design. Top with a pinch of sea salt and enjoy!

If you’re looking for a way to use up that ganache, you could sandwich it between 2 NutShed Peanut Butter Cookies for which the recipe is linked here.