Chocolate-dipped strawberries, but make it lunch. This is the upgrade we all deserve!
2 servings (makes enough almond butter for 8 servings)
1 cup unsweetened almond butter
3 tablespoons cocoa powder
2 tablespoons agave nectar, honey, or maple syrup
4 slices Julia’s TableⓇ Soft White Bread, lightly toasted
6 strawberries, hulled and sliced crosswise
In a food processor combine almond butter, cocoa powder, and agave, honey, or maple syrup. Process until smooth and combined.
Lay 2 slices bread on a countertop. Spread each with 2 tablespoons almond butter mixture. Top with a layer of sliced strawberries. Top with remaining slices of bread.
Store leftover almond butter in an airtight container at room temperature.