The newest foodie trend sweeping the internet is unicorn toast, which features blue majik, a blue-green algae extract that’s derived from spirulina. But if you can’t get a hold of the sapphire powder, not to worry. This spin on unicorn toast uses fresh fruits to create the distinct and vibrant hues. And to change things up from the cashew cheese you’ll see in most unicorn toast recipes, we use coconut cream — a healthy vegan alternative to cream cheese — as the base. Coconut cream is high in fiber and contains 18 amino acids. (They’re the building blocks of protein that help protect your skin against age-causing free radicals, among other things). Prepare each of the fruity flavored spreads up to three days in advance and store them in the fridge. One thing is sure: This vegan unicorn toast recipe is fun, easy and out-of-this-world. #BreakfastGoals.
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Fruity Unicorn Toast Recipe
Prep time: 15 minutes
3/4 cup refrigerated full-fat coconut cream (You’ll need approximately 2 tablespoons of coconut cream per color.)
1 teaspoon honey (or maple syrup)
1/2 teaspoon vanilla extract
1 tablespoon raspberries (pink/red)
1 tablespoon cantaloupe (orange)
1 tablespoon blueberries (blue)
1 teaspoon matcha powder (green)
1 tablespoon mango (yellow)
1 tablespoon cherries (purple)
4 slices of toast
1 teaspoon sprinkles (optional)
- Combine the coconut cream, vanilla extract and honey in a small bowl. Then, blend the mixture with a spoon (or use a hand blender). Separate the coconut cream evenly between six bowls.
- Blend the first bowl of coconut cream with the raspberries until the mixture is smooth, and the color is evenly distributed. Repeat the same process with the remaining bowls and their corresponding fruits.
- Spread a thin layer of each of the coconut cream colors with a butter knife onto the toast in diagonal, horizontal or vertical lines. Eat immediately.
For more creative toast ideas, check out these 5 Insanely Delicious Sweet Potato Toast Recipes.