The delicate crunch of our Millet & Chia Loaf is transformed into creamy pillows for fresh blackberries thanks to an airy coconut cardamom whip. A drizzle of assertive chocolate ganache makes it sweet but not overbearing. Eat it up in stacked layers for breakfast, brunch, or dessert.
Prepare the chocolate ganache by adding the chocolate and coconut cream to a small saucepan and heat while stirring constantly until smooth. Add vanilla and salt, stir to incorporate and set aside.
Heat a non-stick pan with coconut oil. While that’s heating, combine milk, ground flax, maple syrup, vanilla and cardamom in a shallow bowl and mix well.
Dip each slice of bread into the liquid till saturated and coated, allowing the excess to drip off. Cook each slice in the preheated pan and cook in both sides until crisp and toasted.
Divide the coconut whip between two of the slices and pile high with fresh blackberries, topping with the remaining slices. Finish with the ganache, more while and fresh blackberries and mint.