This grilled chocolate sandwich is made with tasty bread, dark chocolate, and fresh raspberries. It’s an easy treat made with only five ingredients and absolutely delicious to serve as a dessert or a snack.
Are you a foodie? I’m not sure if I am one or not. I’m afraid that anyone who likes vegan monkey bread as much as I do may not be classified as a top-tier foodie. But then again, I love this grilled chocolate sandwich and it’s definitely foodie material. But how could you not love buttery, grilled bread with dark chocolate, peanut butter, and raspberries in the middle?
Why This Recipe is a Winner
- Adding peanut butter helps keep the chocolate chips in place as the sandwiches are being flipped
- Using dark chocolate chips keeps this recipe easy to make
- Adding fresh raspberries adds a pop of beautiful color and favor in every bite!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan butter — You can use any dairy-free vegan butter or margarine, or make your own homemade vegan butter.
- Bread — I think artisan slices of French bread or sourdough bread are the best, but any bread slices will do.
- Peanut butter — A small (or large) smear of peanut butter helps the chocolate chips stay in place. To make a chocolate grilled cheese sandwich, substitute a slice of white vegan cheese (like mozzarella or jack cheese) in place of the peanut butter. Chocolate and cheese is a marvelous combination!
- Chocolate chips — Use this dairy-free chocolate chips guide to find your favorite brand!
- Raspberries — Adding a few fresh raspberries is certainly optional, but highly recommended. You can substitute your favorite jellies or even this chia seed jam.
How to Make a Grilled Chocolate Sandwich
- Prepare the bread by spreading butter on one side and peanut butter on the other.
- Add chocolate chips and raspberries.
- Cook the sandwiches until the chocolate melts and the bread turns golden brown.
- Flip the sandwiches and cook on the other side until golden brown.
- Let the sandwiches cool slightly, then cut them in half and serve.
Serve this dark chocolate sandwich as a breakfast treat or dessert with any of the following:
Grilled Chocolate Sandwich
- Heat a large skillet over medium heat. Spread the butter across the bottom of each of the slices of bread. Spread peanut butter across the top side of each of the bread slices.
- Place 2 of the buttered-side down bread slices in the heated skillet. Sprinkle with chocolate chips and raspberries. Add the remaining buttered slices on top (buttered side up). Cook until the chocolate begins to melt and the bread begins to turn golden brown.
- Use a spatula to carefully flip the sandwiches and cook on the other side until golden brown.
- Remove from the pan and let the sandwiches sit for a couple of minutes until the chocolate cools. Then cut sandwiches in half and serve.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.