It's Sunday morning, or any morning for that matter, and the need for the best gluten free, plant based, vegan chocolate waffles strikes upon you! Don't worry, we have you covered! These heavenly chocolate waffles are light and fluffy and when served with a dollop of creamy COYO coconut yoghurt and topped with COYO's brand new Cacao Choc Chip Coconut Milk Ice cream, there is no escaping the double chocolate extravaganza that is about to blow your chocolate waffle expectations right out of the water.
1 cup buckwheat flour
1/4 cup cocoa powder
1/4 tsp salt
1 tsp baking powder
4 tbsp coconut Oil
2 tbsp maple syrup
1 cup coconut milk
Raspberries to serve
300g COYO Probiotic Natural Coconut Milk Yoghurt
2-3 scoops COYO Cacao Choc Chip Coconut Milk Ice Cream
Vegan Chocolate sauce
1. In a large bowl, combine the buckwheat flour, cocoa, baking powder and salt. Mix together well.
2. Next stir in the coconut oil, maple syrup and milk.
3. Preheat your waffle iron and brush on some oil. Then pour your batter into the waffle mould, ensuring to fill right to the edges. Cook for approximately 5 minutes.
4. Serve stacked waffles with a plentiful dollop of COYO Coconut Milk Yoghurt, 2-3 scoops of COYO Cacao Choc Chip Coconut Milk Ice Cream, a dusting of cacao powder, a drizzle of vegan chocolate sauce then finally sprinkle with cacao chips for crunch and sweet raspberries for freshness.