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Mini Unicorn Toast


Petite toast topped with assorted fruit and vegan cream cheese. Garnished with magical sprinkles and edible blooms.


  • One pack of Petite Toasts from Whole Foods
  • Kite Hill Almond Cream Cheese (regular dairy cream cheese can be used as well)
  • 1/3 cup fresh organic raspberries (rinsed)
  • 1/3 cup fresh organic blackberries (rinsed)
  • 1/3 cup very ripe mango diced
  • 3 teaspoons agave nectar to sweeten (optional)
  • fresh edible blooms for garnish
  • colorful sprinkles for garnish



  1. Put the fruits into 3 separate bowls – mash with a fork or potato masher until smooth. It should be a puree like consistency.
  2. Add 1 teaspoon of agave nectar to each of the fruit blends for a hint of sweet.
  3. Divide cream cheese into quarters and then mix 3 of the quarters separately into the fruit.
  4. You’ll notice the cream cheese takes on the color and flavor of each of the blended fruits.
  5. Continue to stir until fully incorporated and set aside.


  1. Using a small appetizer knife, spread fruit cream cheese onto the petite toasts.
  2. Garnish with sprinkles and petals from edible blooms.
  3. You can experiment with the look of the toasts by using all 3 spreads on the toast, or just a few.
  4. Use creativity and decorate them how you wish! The sky is really the limit when it comes to the toppings and design of the toast.
  5. The quarter of cream cheese that’s left over can also be used on the toast, for color contrast.
  6. Serve immediately, or place in the fridge until ready.
  7. The toast holds up nicely to the toppings and can be made a few hours in advance.
  8. Enjoy!


  • Regular dairy cream cheese can be substituted for the vegan alternative.