Vegan Butter Toast with Chocolate Sprinkles (Boterham met Hagelslag)
A beloved Dutch classic, made completely vegan! Thick, crusty wholemeal bread topped with smooth, creamy dairy‑free spread and generously showered with dark chocolate sprinkles (hagelslag). Finished with bright fresh fruit slices for colour and extra sweetness. Simple, joyful, and utterly delicious — perfect for breakfast, brunch, or a lovely little treat any time of day!
Shared by selly
Time
5 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 1 thick slice crusty wholemeal or multigrain bread
- 1–2 tbsp vegan butter or smooth coconut cream (chilled, firm)
- 2–3 tbsp vegan dark chocolate sprinkles (hagelslag)
- Fresh fruit: banana slices, mandarin orange segments, kiwi slices
- Optional: tiny drizzle of maple syrup or a pinch of cinnamon
👩🍳 Instructions
- 1
Toast the bread: Lightly toast the bread until golden and crisp around the edges — warm bread makes the creamy spread melt slightly for extra flavour.
- 2
Spread generously: While still warm, spread a thick, even layer of vegan butter or chilled coconut cream across the entire surface all the way to the edges. This creates the perfect base so the chocolate sprinkles stick beautifully.
- 3
Add the sprinkles: Immediately shower the chocolate sprinkles generously all over the creamy layer — press them down very gently so they adhere well and don’t roll off.
- 4
Top with fruit: Arrange banana slices, mandarin segments, and kiwi slices in the centre or along one side for a fresh, colourful finish.
- 5
Serve & enjoy: Best enjoyed right away while the bread is still warm and the chocolate sprinkles stay crisp and delicious!