Name: Chocolate Chip Almond Butter Waffles with Chocolate Sauce (Gluten-Free, Grain-Free, Paleo-Friendly)
Prep time: 10 min
Cook time: 10 min
Yield: 2 9-inch Belgian wafles
Ingredients: 4oz/ 120ml filtered water; ½ cup/40g cocoa powder; ¼ cup/48g coconut sugar; Pinch of sea salt; ¼ cup/ 60g miniature chocolate chips; ¼ cup/60g [almond butter http://amzn.to/2lMy6LG]; ¼ cup/60 cashew butter; 2 Tablespoons/24g coconut sugar; 2 teaspoons/10ml fresh lemon juice; ¼ cup/60ml coconut milk; 1 Tablespoon + 1 teaspoon/20ml coconut oil, melted (plus more for greasing waffle maker); ½ teaspoon baking soda; 1 teaspoon vanilla; 1 large egg; 2 Tablespoons/30g miniature chocolate chips

These light and airy chocolate chip almond butter waffles with chocolate sauce come together in no time at all.

Time to dig out that waffle maker you’ve got tucked away and put it to good use for a change.

I’d venture to say that most of us probably don’t use our waffle makers with much regularity, maybe on the weekends or for a special brunch or holiday breakfast. I’m an impatient cook and waffles just seem like more trouble than they’re worth to really be part of the regular routine. That’s why I’m particularly smitten with the waffles I’ve been making lately; they are effortless and only require a few minutes of stirring.

There’s no yeast, no whipping of egg whites and not even any flour involved, which makes them both gluten-free and paleo-friendly, yet they are unbelievably light and crispy at the edges, with a soft, fluffy interior.

The inside of the waffles are speckled with tiny pockets of gooey and melty miniature chocolate chips, but it’s the chocolate sauce that takes these over the top, because it’s always a good idea to fill up those toasty pockets with a little sauce or syrup.

Now I like to have my waffles as dessert so I’ve added a generous amount of chocolate but, if you’re making these for a weekday breakfast feel free to skip the chocolate chips and replace the chocolate sauce with a drizzle of almond butter and some fresh fruit instead for a more virtuous rendition.

I make the chocolate sauce ahead of time and keep a jar in the fridge (which also makes an excellent ice cream topping by the way, if you happen to have any on hand) and then it’s just a matter of minutes to mix up the waffle batter when I’m ready to make them.

Before you head off to make a batch, a few waffle making tips for you:

Pre-heat your waffle maker before you make the batter, you want it very hot for the crispiest waffles and let it come back up to temperature between each waffle.
Generously grease your waffle maker with oil even if it’s non-stick, the oil helps crisp the outside of the waffles.
Pre-heat your oven on low while the waffles are baking, then turn it off and place the baked waffles directly on the wire rack while you finish making the rest to keep them warm and help them stay crispy.

Happy waffle making!

Serves 2

Chocolate Chip Almond Butter Waffles with Chocolate Sauce (Gluten-Free, Grain-Free, Paleo-Friendly)

Sylvie Shirazi

Yields 2 9-inch Belgian wafles

These light and airy chocolate chip almond butter waffles with chocolate sauce come together in no time at all.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

For the chocolate sauce:

4oz/ 120ml filtered water
½ cup/40g cocoa powder
¼ cup/48g coconut sugar
Pinch of sea salt
¼ cup/ 60g miniature chocolate chips

For the waffles:

¼ cup/60g [almond butter http://amzn.to/2lMy6LG]
¼ cup/60 cashew butter
2 Tablespoons/24g coconut sugar
2 teaspoons/10ml fresh lemon juice
¼ cup/60ml coconut milk
1 Tablespoon + 1 teaspoon/20ml coconut oil, melted (plus more for greasing waffle maker)
½ teaspoon baking soda
1 teaspoon vanilla
1 large egg
2 Tablespoons/30g miniature chocolate chips

Instructions

Make the chocolate sauce:

Place all the ingredients in a heat proof bowl over a sauce pan of simmering water. Whisk together until melted and smooth. Remove bowl from heat and cool for a few minutes, then cover and store in fridge until needed.

Make the waffles:

Preheat waffle iron to medium-high heat according to manufacturer's instructions. In a large bowl, whisk together the almond butter, cashew butter, coconut sugar, lemon juice, coconut milk, coconut oil, baking soda and vanilla until well combined. Add egg and beat until smooth, stir in miniature chocolate chips.
Following manufacturer's instructions, pour batter into center, close and cook waffles, flipping once, until brown and crisp and you no longer see steam rising (about 3 minutes.) Place on wire rack to crisp and repeat with remaining batter.
Serve warm, with chocolate sauce.