Gluten-Free Vegan Chocolate Brownie Waffles
Ingredients for 4 large waffles
- Dry
- 1 1/4 cups (measured) fine almond flour
- 3/4 cup arrowroot flour/powder (substitute: tapioca flour, cassava flour)
- 1/3 cup dark chocolate (cacao) powder
- 2 teaspoons baking powder
- Wet
- 1 can (13.5oz) full fat coconut milk
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 cup crushed walnut pieces (optional)
- 1/4 cup (~14g) vegan dark chocolate chips (sweetened with Stevia – I used Lily’s brand)
Steps
Step 1
Heat up your waffle iron.
Step 2
In a bowl, mix together all of the dry ingredients using a fork, making sure to “sift” out clumps of flour.
Step 3
Then add the wet ingredients to the dry ingredients and stir and fold everything together. Once it is well mixed, let the batter rest for 5 – 10 minutes without stirring. It should be slightly thicker than pancake batter but still be somewhat runny. NOTE: If your batter is too thick, simply add tablespoons of coconut milk (or almond milk) until you reach the desired consistency. If your batter is too runny and thin, simply add tablespoons of almond flour until it thickens to desired consistency.
Step 4
Spray the waffle iron with cooking spray once it’s hot, then pour in the batter. Cook for about 5 – 7 minutes.
Step 5
The outside will be slightly crispy and flaky like a brownie, but the inside will be moist, chocolatey and gooey.
Step 6
Honestly, you can enjoy these with syrup but it’s not needed. I’d recommend eating these with fresh fruit.