Chocolate for breakfast? Who can argue with that?! And these are healthy and vegan! I woke up one Saturday morning wanting something really chocolatey. I was inspired by some double chocolate pancake recipes, but I decided to turn them into waffles, because I love them more than pancakes. One thing I did was add instant coffee granules. Adding this really brings out the chocolate flavour. Since the waffles aren’t too sweet, I topped these with an amazing coconut fudge sauce, with coconut butter and maple syrup. Perfect way to start your weekend 🙂
Makes 4 waffles
- 1/2 cup spelt flour (or whole-wheat or APF)
- 1/3 cup oat flour (or just use whole-wheat/APF)
- 2 tbsp Dutch cocoa powder
- 2 tbsp coconut sugar
- 1 tsp instant coffee granules
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tbsp oil
- 1 tbsp applesauce
- 2/3 cup non-dairy milk
- 3 tbsp non-dairy chocolate chips
Combine all dry ingredients together. Add wet ingredients and whisk until batter forms. Stir in the chocolate chips, if using. You may need to add a little more milk if it seems to thick. You want the waffle batter a pourable thick batter.
Preheat your waffle maker as per instructions. Spray or grease the waffle maker with an oil. Top with fudge sauce (recipe below) and enjoy!
Ingredients – Coconut Fudge Sauce
- 1 tbsp coconut butter, melted *see note
- 1 heaping tsp of cocao powder
- 1 tbsp maple syrup or agave
- water, to make a sauce consistency (tablespoon at a time)
Whisk all ingredients together. Depending on how thick or thin you want the sauce, adjust the water accordingly. If you want it sweeter (or less sweet), adjust the maple syrup according to your liking.
If you don’t have coconut butter or don’t want to make it, just omit and use water! Feel free to have with fruit (blueberries or strawberries would be perfect!), or top with a fruit compote.