This easy Chocolate Strawberry Brioche French Toast is crusted with coconut, coconut whipped cream, and chocolate covered strawberries for a crunchy, creamy breakfast that is perfect for Valentine’s Day!
It’s almost D Day.
Or should I say V DAY?!
See what I did there. Tricky tricky.
So, what are your opinions on the day? Do you celebrate it with wine + chocolate truffles + your significant other? Or do you celebrate it with wine + yourself + …. A heart shaped voodoo doll because it’s just some made up Hallmark holiday?
Personally, I am like Belgium. Or is it Sweden? Whatever, I’m just netural. I’ve got one foot in the I-wanna-celebrate-because-then-the-hubs-has-to-take-me-for-fancy-dinner-and–buy-me-flowers corner, and the other foot in the what-a-dumb-holiday corner.
How-ev-er, no matter if you’re on team ooey-gooey lovey-dovey goodness or team why-does-February-14-even-exist, I KNOW that you like healthy high protein french toast.
And even if you’re one of those rare non-french-toast-eating people, you’ll like this one.
I mean, the outside is coated with crispety, crunchety coconut flakes.
Which is then topped with CHOCOLATE Coconut whipped cream and chocolate strawberries. <00 Can you EVER go wrong with dunking fresh, sweet strawberries in rich, smooth chocolate?
The correct answer to that is no. No you cannot.
I debated reverting to my usual healthy-food-loving ways and using whole wheat bread for this. But, it’s Valentine’s Day which means, like ALL holidays that involve some sort of sugary delicious YUMS, calories don’t count.
PLUS, like our Kale Salad, we used superfood coconut. And Truvia. So you can feel really good about yourself and your healthy breakfast choices.
Anyways. I used the king of all breads: soft, buttery Brioche. If you’re like me, and consider yourself a French toast connoisseur (is that a thing?) you’ll agree that the bread is KEYKEYKEY x 100.
And you don’t mess with keykeykey x 100. That shenangians is IMPORTANT.
Besides the whole “hails from the land of OHMYGOSHYUM land” aspect of this breakfast, you wanna know another really good reason to eat it?
Valentine’s Day justsohappens to be on Saturday.
And you know what they say?
Saturdays are for breakfast in bed.
But, I may have just made that up.
You understand.
Ingredients
For the French Toast:
- 3/4 cup Light Coconut Milk
- 2 Eggs
- 2 tablespoons Truvia Plus 2 tablespoons powdered truvia, divided
- 1/4 teaspoon Pure Vanilla Extract
- 4 slices Brioche Cut 1 inch thick
- 1 cup Unsweetened Coconut Flakes
- 1 tablespoon Coconut Oil
For the Strawberries:
- 2 ounces Semi-Sweet Chocolate Plus additional for drizzling, if desired
- 1 teaspoon Coconut Oil
- 1 cup Strawberries Cut in half
For the Coconut Whip:
- 1 13.5 ounce can Full Fat Coconut Milk That has been placed in the refrigerator for 24 hours
- 1/2 teaspoon Pure Vanilla Extract
- 2 1/2 teaspoons Unsweetened Cocoa Powder
- 1 1/2 tablespoons Truvia Powdered, or more to taste
Instructions
- Whisk together the light coconut milk, eggs, 2 tablespoons regular Truvia, and vanilla extract in a large dish, big enough to fit four slices of bread.
- Place the Brioche slices into the egg mixture and let them soak for 10 minutes, and then flip and soak for another 10 mins.
- While the bread soaks, melt the chocolate and 1 tablespoon of coconut oil in a small, microwave safe bowl using 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.
- Dip half of each strawberry in the chocolate and place onto a small, parchment paper lined plate. Place in the refrigerator to let the chocolate set.
- Take the full fat coconut milk out of the refrigerator and flip it upside down. Open it and drain out the liquid (it’s great in smoothies.) Scoop out the hardened cream from the bottom of the can into a large bowl.
- Add the vanilla extract, cocoa powder and powdered Truvia into the coconut cream and beat with a hand mixer on high speed until light and fluffy. Place into the refrigerator until ready to use.
- Place the remaining 1 tablespoon of coconut oil onto a griddle and heat it to medium heat.
- Spread the coconut flakes and remaining 2 tablespoons Powdered Truvia onto a large, shallow plate. Dip each side of bread into the coconut flakes, lightly pressing to adhere them to the bread.
- Place on the griddle and cook until golden brown. Flip and cook until the other side is golden as well.
- Drizzle with extra chocolate, coconut cream and top with Strawberries.
- DEVOUR
- Notes
- To make powdered Truvia, just put some in a small food processor and process until it looks like powdered sugar. You can also just use regular powdered sugar.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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