Chocolate waffles: JUST in time for Valentine’s Day. We make waffles on a regular basis, but these healthyish chocolate waffles (that happen to be vegan) are our latest crush. Give them a whirl to see why!
Brunch is probably our favourite meal: so much deliciousness! Charles and I both absolutely love waking up on a weekend, putting on the music and coffee and cooking breakfast while the kids run around the house. Whenever we make waffles (or pancakes like these Angel Cakes, or these Fluffy Vegan Pancakes) at our house I ALWAYS double the recipe to keep extras in the freezer for ’emergencies’ (aka busy week days).
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These healthyish chocolate waffles are plant-based but you could never tell! I’m not vegan, but I absolutely subscribe to eating more plant-based foods for our health and that of the environment. I figured, if I’m going to make vegan waffles let’s do it right. So chocolate waffles it was.
These waffles are dense and chocolaty, with a bit of brownie texture and perfectly sweet – that being said if you want to cut back on the sugar even more you can cut it in half here. You can use regular plant milk (almond, hazelnut or oat etc) should you not have chocolate on hand. The corn starch makes these waffles more crispy in case you were wondering.
I use my heart-shaped waffle iron that I’ve had for years, it makes the MOST adorable waffles (hello Valentine’s Day!?). You can freeze extras to pop into the toaster for a quick breakfast on the go! We topped our waffles with a dollop of coconut whip and a few fresh berries, but Max had zero issues eating them straight out of the waffle iron as-is.
I’d love to hear if you make these… Happy Valentine’s Day!
Healthish Chocolate Waffles
Healthyish Chocolate Waffles (Vegan)
These vegan chocolate waffles are so delicious!
- 2 cups whole wheat flour
- 1 tablespoon corn starch
- 3/4 cup cocoa
- 1/2 cup sugar or coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 1/4 cup unsweetened chocolate almond milk (or other plant milk)
- 2 teaspoons white vinegar
- 2 teaspoons vanilla
- 1/4 cup melted coconut oil
- coconut whip (for serving, optional)
- maple syrup (for serving, optional)
- fresh berries (for serving, optional)
Heat your waffle iron according to the manufacturer’s directions.
Mix together the flour, corn starch, cocoa, sugar, baking powder, baking soda and salt with a whisk in a medium bowl.
In a separate bowl, combine the hazelnut or almond milk and vinegar and let it sit for 3-5 minutes. Stir in the vanilla and melted coconut oil and immediately whisk into the dry ingredients until just incorporated (the batter may be a bit lumpy still - do not overmix it).
Spray the waffle iron with oil and cook the waffles according to your waffle iron directions.
Serve with coconut whip, maple syrup and fresh berries if desired.
*to add protein powder to these waffles, use 2 scoops of chocolate protein powder, reduce the flour to 1 1/2 cups, and reduce the cocoa powder to 1/2 cup.