Chocolate Coconut Peanut Butter Cream Cheese Stuffed French Toast

Sounds lethal, doesn't it?  Au contraire. This was totally easy, and pretty darn healthy and on plan except for the carbs which I am not supposed to have for brekkie because I am carb backloading. But having said that it was Easter and I have been planning this one for several weeks. It was everything and MORE!  :-)

Enjoy!!

Ingredients:

• ½ cup low fat/skim milk (I used Almond Coconut milk)
• 2 tablespoons unsweetened cocoa powder (or dutch cocoa powder)
• 2 packets of stevia (I used Krisda Cafe Vanilla)
• 1/4 cup of egg whites
• 1 teaspoon pure vanilla extract
• 4 slices of your bread of choice (I used ancient grains)
• unsweetened coconut to crust french toast in after dipping in egg mixture

Peanut butter cheesecake filling mixture:

• 1TBSP PB2 (powdered peanut butter)
• 3 tablespoons 5% (or reduced fat) cream cheese, at room temperature
• 1 tablespoon maple syrup

Extra PB2 for drizzle

Instructions:

1. Whisk together the milk, cocoa powder and stevia.   Add in the egg whites and the vanilla, and continue to whisk until everything is combined. Set aside.
2. Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the 'cheesecake' mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each 'sandwich' into the chocolate egg wash; turn to evenly coat.  Then after that crust each soaked side of bread in the coconut.
3. Heat a nonstick pan/griddle over medium heat and lightly grease with coconut oil (or whatever you choose to use here)
4. Fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
5. I drizzled mine with a little PB2 mixed with water, but you can add you favorite sauce or toppings.
6. Dig in and enjoy!!

Recipe adapted from Cafe Delites:  http://cafedelites.com/2015/03/27/peanut-butter-cheesecake-stuffed-chocolate-brownie-french-toasts/