Combine the almond butter, chocolate, and coconut oil in a medium glass bowl. Make a double boiler by placing the glass bowl over a smaller pot filled with simmering water. Stir often, as the chocolate slowly melts. Once the chocolate is melted and the mixture is smooth, remove the bowl from heat.
Let the spread cool and set (at room temp, or pop it in the fridge for a little bit). Slather generously onto slices of Udi’s Millet Chia Bread. Top with strawberries and coconut flakes, or any toppings you like.
Store extra spread at room temperature in an airtight jar.
Be sure to check the ingredient list of your chocolate if you're vegan and/or gluten free. (I like the Sunspire brand).
Udi's bread is dairy-free but not vegan (it contains egg whites).
Recipe by Love and Lemons at https://www.loveandlemons.com/almond-ella-spread/