Roasted Plum Toasts with Whipped Coconut Yogurt

late summer plums. Sweet roasted plums are tender, juicy, and delicious paired with a tangy whipped coconut yogurt on a slice of crusty bread. Chopped pistachios, mint leaves, and cardamom round out the flavor profile of this easy vegan appetizer.



For the roasted plums:

  • 4 ripe but firm red or black plums, pitted and sliced
  • 13 tbsp sweetener of choice (I used a little maple a syrup and a little brown sugar)
  • 1/4 tsp cardamom or 3 crushed cardamom pods
  • pinch of salt
  • splash of balsamic vinegar, optional

For the whipped coconut yogurt:

  • 1 cup coconut yogurt 
  • 2 tbsp runny tahini
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • pinch of salt

To assemble your toasts:

  • 1 baguette or other bread of choice
  • mint leaves to garnish
  • chopped pistachios to garnish


  1. Preheat oven to 375. In a baking dish lined with parchment paper, toss together your sliced plums, syrup or sugar, cardamom, salt, and optional balsamic vinegar.  Cook for 20-30 minutes until the plums are very tender and the juices are bubbly, but be careful not to let the juices burn or the plums become too mushy.
  2. Meanwhile, in a food processor or with an immersion blender in a large mason jar, whip together the coconut yogurt, tahini, maple syrup, lemon juice, vanilla, cardamom, and salt. Transfer to a small bowl and put in the refrigerator until you’re ready to use.
  3. Slice and toast your bread.
  4. When the plums are finished roasting, let them cool for 10 minutes.
  5. Spread each slice of bread liberally with the whipped coconut yogurt, then place several slices of plum on top, followed by chopped pistachios and mint leaves. Add a touch of flaked salt if desired and serve right away.