| Total Fat | 25g |
| Total Carbohydrates | 58g |
| Cholesterol | 200mg |
| Sodium | 750mg |
| Dietary Fiber | 5g |
| Sugars | 6g |
| Protein | 19g |
Combine almond butter, 4 teaspoons almondmilk, and 4 teaspoons mini chocolate chips
Spread 4 slices of bread with almond mixture. Top with the remaining slices of bread.
Whisk together remaining almondmilk and eggs in 13”x9” baking dish. Dip sandwiches in egg mixture, soaking for 2 minutes per side.
Heat 1 tablespoon butter or oil in a large skillet over medium heat. Place 2 of the sandwiches in skillet. Cook 2 minutes per side or until golden brown. Repeat with remaining sandwiches and butter or oil. Top with coconut and syrup, if desired.
Refrigerate leftovers.
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