Not-ella: Sweet Cocoa Avocado "Nutella" Toast

In January of 2018 there were near-riots in France as a grocery chain knocked down the price of Nutella, the popular chocolate-hazelnut spread that’s gathering a following here in the U.S. But is it really worthy of that kind of devotion? After all, the first two ingredients are sugar and palm oil—not ideal fuels to start the day. This sweet cocoa avocado toast has got it all—protein, good fats, whole-grain carbs, and the potassium boost of banana.

While avocado may have seen its day as a trend, it still has plenty of devotees (yours truly included), and has become a fixture on countless breakfast and lunch menus everywhere. After the recent “Nutella riots” as they were dubbed by the press, I merged the concepts of avocado toast and Nutella into one super-simple spread. Using only a handful of real food ingredients, this "Not-ella" spread is oil- and dairy-free and sublime. It's an easy, filling breakfast and a good after-school treat.

Serves: 2 to 4

1 medium ripe avocado
2 tsp cocoa or cacao powder (preferably organic and fair trade)
1–2 tbsp maple syrup or agave nectar, to taste
1 heaping tbsp peanut butter
4 average slices whole-grain bread, toasted
1–2 bananas, as needed depending on size, thinly sliced

In a shallow bowl, mash peeled and pitted avocado until smooth.
Add the cocoa, maple syrup, and peanut butter. Work in with the tines of a fork until well blended.
Spread onto toast and top with sliced bananas. Eat right away, and enjoy!