Chocolate waffle ingredients
1½ cups (225g) spelt flour
¼ cup (35g) rice flour
1 teaspoon baking powder
¼ cup (25g) cocoa powder
1 cup (225g) chocolate of choice melted
1½ cup (375ml) almond milk
¼ cup (60ml) COYO Vanilla Bean Probiotic Yoghurt
1 egg or egg or egg replacer of choice.
COYO Mint Choc Chip Pre + Probiotic Ice Cream, to serve
Chocolate sauce ingredients
½ cup (125ml) honey or maple syrup
¼ cup (55g) coconut (superfine) sugar
½ cup (125ml) water
50g dark chocolate of choice, finely chopped
- Place the spelt flour, rice flour, baking powder, and cocoa in a large bowl. Add the melted chocolate, COYOâ coconut yoghurt, almond milk and egg and whisk until smooth.
- Preheat a lightly greased waffle maker. Pour the waffle batter into the waffle iron so that the batter just touches the sides of the entire iron, then close the iron and cook the waffle batter for 3–4 minutes or until crisp. Repeat with the remaining mixture to make approx. 6 waffles.
- While the waffles are cooking, make the choc sauce. Place the honey, sugar and water in a small saucepan over low heat. Stir to dissolve the sugar. Increase the heat to high, add the chocolate and continuously stir until well combined.
- Bring to a simmer and cook for 4 minutes or until syrupy. Divide the waffles between plates and top with ice-cream and chocolate sauce to serve.