This fancy chocolate breakfast (or dessert) will not fail to impress. Topped with warm chocolate sauce, fresh raspberries and crunchy cacao nibbles, these indulgent chocolate waffles are the perfect way to impress guests or treat yourself on the weekend.
Makes: 12 waffles*
240g plain flour (can be gluten-free)
3 tbsp coconut sugar
3 tbsp CHOC CHICK cacao powder
1 tsp baking powder
Vegan egg (3 tsp psyllium husk + 9 tsp water*)
* alternatively use 3 tbsp milled chia seeds / flaxseeds + 9 tbsp water
360ml dairy-free milk
60ml (¼ cup) vegetable oil
2 tbsp CHOC CHICK cacao butter, melted
4 tbsp smooth peanut butter
60ml (¼ cup) + 2 tbsp maple syrup
2 tbsp CHOCK CHICK cacao powder
Pre-heat your waffle iron, according to its instructions.
Place all of the dry ingredients for the waffles into a large mixing bowl and stir food until combined.
Combine all of the liquids, including the vegan egg in a bowl, then pour into the dry ingredients. Stir together until combined, but be careful not to overmix.
Spoon the mixture into your waffle iron (approx. 2 tbsp) and cook as per your waffle irons instructions. Once crispy, remove the waffles and repeat this step until the mixture is finished.
For the chocolate sauce, simply combine all of the ingredients in a small bowl until smooth. When cold the sauce will harden, simply heat in the microwave or in a pan over the hob for a warm and pourable sauce.
* how many waffles this recipe makes depends on the size of your waffle maker