Strawberries, ricotta & nutella drizzle on toast recipe

Ingredients

• 125 g strawberries, halved
• ¼ orange juice
• 1 teaspoon honey
• 2 slices fruit loaf
• 75 g low-fat ricotta cheese

• 1½ teaspoons coconut oil, melted
• 1 teaspoon pure maple syrup
• 2 teaspoons raw cacao powder
• 1 teaspoon ground hazelnuts

1. Place the strawberries, orange juice and honey in a small bowl and stir to combine. Set aside for 30 minutes at room temperature. This will cause the strawberries to soften a little and become syrupy.
2. To make the ‘nutella drizzle’, heat the coconut oil and maple syrup in a small saucepan over low heat. Add the cacao powder and ground hazelnuts and heat for 5 minutes until the sauce is warmed through and well combined, stirring constantly. Toast the fruit loaf to your liking.
3. To serve, spread the ricotta over the toast. Top with the strawberries and ‘nutella drizzle’.