Description
These crunchy, delicious Coconut Cherry Chocolate Vegan Waffles really pack in the nutrient power, thanks to coconut, cherries, dark chocolate and chia.
Ingredients
Scale
- 1/2 cup aquafaba (bean liquid reserved from about 1 (15-ounce) can of beans; learn how to make it here)
- ¼ cup coconut palm sugar (or brown sugar)
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- 3 tablespoons coconut oil, melted
- 1 1/4 cups plant-based milk, plain, unsweetened (i.e., soy, coconut, or almond)
- ½ cup coconut flour (may substitute for almond meal/flour)
- ½ cup whole wheat flour (may substitute with gluten-free flour to make this recipe gluten-free)
- ½ tablespoon baking powder
- Pinch salt (optional)
- ¼ cup shredded coconut, unsweetened
- 1/3 cup dried cherries
- 1/3 cup dark, dairy-free chocolate chips
Instructions
- Place aquafaba and coconut palm (or brown) sugar in a mixing bowl and beat on high speed with an electric mixer for a few minutes, until it forms stiff peaks
- Gently fold in chia seeds, vanilla, coconut oil, and plant-based milk.
- Gently mix in coconut flour, whole wheat flour, baking powder, and salt (optional); stir only until well mixed—do not overstep.
- Gently stir in coconut, cherries, and chocolate chips.
- Preheat waffle iron and spray with non-stick cooking spray.
- Pour 1/4 of the batter (about 2/3 cup) onto the hot waffle iron and cook on high setting until golden brown and firm. Gently remove the waffle with a fork and spatula. The waffles are delicate, so make sure they are well cooked before removing.
- Repeat until batter is finished. Makes 4 waffles.
Notes
To learn more about using aquafaba, check out my blog here.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 438
- Sugar: 25 g
- Sodium: 74 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 9 g