There are two kinds of people in this world: those who will catch a glimpse of a photo like this and dash for the nearest roll of Bounty in horror, and those who will want to mischievously swab their index finger through that river of almond butter and gleefully lap it up. I think it’s obvious by now which type I am.
Chocolate Bread Panini Week continues…today it’s all about the ooey and the gooey. You could definitely make an amazing PB&J with chocolate bread, but for the sake of trying something a little different I went with almond butter and fresh raspberries. Something interesting happens when you heat almond butter: it nearly liquefies into a puddle of rich, creamy, nutty goodness. By adding whole fresh raspberries, rather than preserves, you get these little sweet bursts with just a hint of tartness. It kind of reminded me of a warm candy bar. No two ways about it, this is a messy, indulgent snack.
Continue reading for the “recipe” for Almond Butter & Raspberry Panini on Chocolate Bread and stay tuned for tomorrow’s final installment – I’ve saved the best for last!
Almond Butter & Raspberry Panini on Chocolate Bread
(This barely warrants a “recipe” but I’ll provide one anyway)
Makes 1 sandwich
2 slices Chocolate Bread (recipe can be found here)
Almond butter (I prefer chunky)
Preheat the panini grill to medium-high heat.
Spread a generous amount of almond butter on one slice of bread. Add as many raspberries as you’d like. Close the sandwich with the other slice of bread.
Grill for 3 to 4 minutes until the almond butter is melted and the chocolate bread is toasted. Carefully remove from the grill (it may be a little soft), serve immediately and enjoy!