Happy Friday Friends!! We are going all or nothing today, hence these epic chocolate waffles served with honeycomb shards! Oh yes, I went there again 😉
So I’m going to speak the truth and say to you that I have never made waffles before, nope, not one!! I have eaten waffles before but only on a number of occasions and I say that with doubt because honestly, I cannot even remember the last time I ate a waffle… is it because I’m Australian and waffles are not as popular here? That can’t be true? I’m really not too sure, help!!!
Anywho!! Moving on to all of this deliciousness!! My first time making waffles I obviously had to make them chocolate flavoured, duh! My top tip to makes these the best chocolatey waffles? Using great quality dutch-processed cocoa powder. I used my beloved cocoa powder from Organic Times! It really does make these waffles that dark chocolate colour paired with that super rich chocolate flavour, yum!
I thought I’d post these on a Friday because it’s appropriate right? The end of the working week and just in time for the weekend! You can makes these waffles for your after dinner dessert or your weekend breakfasts! Sounds like pure perfection right? Ohhh yes!!
For the toppings? Well the obvious one are those tall golden honeycomb shards, epic I know, I had to go there and I did 😉 These honeycomb shards are completely optional though. Serving the chocolate waffles with ice-cream, berries and maple syrup is seriously amazing and super quick! I love food photography and honeycomb shards were the perfect decoration to showcase these glorious waffles!
I hope you enjoy these yummy and easy waffles! If you don’t already have a waffle maker, I think you will be getting your hands on one now! 😉 PS. Did I mention the waffles are also vegan..? I’ll just let that sink in…
- 1½ cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- ½ cup Organic Times Cocoa Powder
- ¼ cup coconut sugar
- ½ Tbsp baking powder
- Pinch of Himalayan pink salt
- 1¾ cups - 2 cups almond milk or any thin non-dairy milk of choice
- 1 tsp vanilla bean extract
- ⅓ cup dark chocolate chips
- 2 Tbsp coconut oil, melted
- Fresh or frozen raspberries
- Maple syrup
- Ice-cream or whipped cream
- Optional: Honeycomb
- 200g caster sugar
- 5 Tbsp golden syrup
- 2 tsp baking soda
- Honeycomb: If you would like to serve your waffles with honeycomb, follow the recipe below the waffle method.
- Preheat waffle maker to manufacture’s instructions.
- In a medium sized mixing bowl, combine flour, cocoa, sugar, baking powder and salt.
- Pour in the 1¾ cups of milk and the vanilla, mix until well combined and smooth, gradually add the remaining milk if the mixture is still too dry. It should resemble a thick, smooth cake batter consistency. Stir through chocolate chips.
- Once waffle maker is heated, using a silicone pastry brush, grease both the top and base of the waffle maker with the melted coconut oil.
- Pick up a ladle full of the batter, approx. 1 cup, and pour onto the centre of the waffle maker (or refer to your waffle maker cooking instructions), spreading it out slightly. NOTE: My waffle maker moves 360 degrees so when I pour the batter, I close the lid and slowly move the waffler maker right around. This ensures the batter evenly moves around the pan inside.
- Cook waffle for 3-5 minutes or until completely cooked through and slightly crispy.
- Gently remove waffle using a plastic spatula. Repeat with remaining batter.
- Serve waffles with raspberries, maple syrup, ice-cream or whipped cream.
- If you would like to serve your waffles with honeycomb, follow the below recipe.
- If serving with honeycomb, make it a couple of hours before the waffles as it needs time to set.
- Line a 9” x 9” square baking pan with parchment paper. Set aside.
- In a medium-large sized pot, add sugar and golden syrup over a low-medium gentle heat. Stirring until the sugar has melted, ensuring the mixture doesn’t begin to bubble.
- Once sugar has melted, turn the heat to high and bring mixture to a boil then reduce the heat to a simmer.
- Simmer mixture for approx. 5 minutes or until it turns into a dark amber coloured caramel.
- Quickly turn off the heat and add in the baking soda, quickly mixing it through with a wooden spoon until the baking soda has disappeared and the mixture is foaming. Immediately pour mixture into prepared pan, carefully as it will be very hot.
- Leave the honeycomb out on your kitchen bench at room temperature until it turns hard and solid, approx. 1-1½ hours.
- Once set, lift honeycomb out of pan, and carefully smash or break the honeycomb into shards or desired size pieces.
- Serve with waffles and remaining toppings.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
It’s important to follow your waffle makers manufactures instructions on how to prepare your waffle maker and tips on how to successfully cook your waffles to perfection.
If serving with the honeycomb, ensure to make it a couple of hours before making your waffles as it takes about 1 hour to completely harden so you can break it apart into honeycomb pieces.