This luscious brunch option is easy, delicious and impressive and it will show anyone new to plant-based diets that it’s not all lentils and beansprouts. It’s completely in the treat food category, let’s not pretend otherwise (even Nigella would approve). As usual with recipes like this it flowed naturally from my subconscious one morning when my judging mind was taking a break. It’s all about contrast — crunchy dark toast with silky rich sauce soaking and softening it, then deep purple plums playing the bass notes to bright white coconut cream’s treble. The dark chocolate hiding inside melts from the heat of the plums and gives a pain-au-chocolat touch. Keep these contrasts in mind when you toast the sourdough; make it a little darker than you usually do and you’ll be well-rewarded. Make this for friends and I’m pretty sure you’ll be thanked as well.
Ingredients
| 4 slices | Sourdough bread, crusty, big slices (Main) |
| 50 g | Dark chocolate, finely chopped |
| 1 can | Black Doris plum, 850g, in syrup (Main) |
| 1 tsp | Vanilla essence |
| ½ cup | Coconut cream |
| 2 tsp | Coconut sugar |
Directions
- Slice sourdough about 25 mm thick and toast under a grill until well browned, even a touch charred on the edges. Place on warmed plates and top with chopped chocolate so it can start to melt in.
- Drain the plums (retaining the syrup), then cut into quarters, finding and removing all the stones. Get a large non-stick frying pan hot and add the plum pieces, allowing them to brown on the bottom for a minute or two before turning and repeating. Spoon over the toast.
- Add about a cup of the retained syrup to the pan with vanilla essence and cook on high for a few minutes until thickened into a nice sauce. Spoon over the plums, allowing some to drizzle on to the plate. Top each with a couple of tablespoons of cold coconut cream and a sprinkle of coconut sugar.
