Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 waffles
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2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 cups oat milk, almond milk, soy milk or other nondairy beverage

1/3 cup coconut oil, at room temperature

1 teaspoon vanilla extract

1/2 cup dairy-free chocolate chips

One 13.5-ounce can full-fat coconut milk, refrigerated overnight (do not shake the can)

1 teaspoon confectioners' sugar

Raspberries, for serving


  1. Preheat a waffle iron according to manufacturer's directions.
  2. Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate large bowl whisk the eggs, milk, oil and vanilla together. Add the dry ingredients to the wet and stir just until combined. Stir in the chocolate chips.
  3. Pour about 1/2 cup batter into the waffle iron and cook according to manufacturer's directions, about 5 minutes. Repeat with the remaining batter, making about 6 waffles.
  4. Meanwhile, open the can of coconut milk and spoon off the thick coconut cream (about 2/3 of the can will be cream), leaving the thin coconut water in the can; save the coconut water for another use or discard it. Place the coconut cream and confectioners' sugar in the bowl of a mixer and beat until soft peaks form, about 1 minute.
  5. Top each waffle with a scoop of coconut whipped cream and some raspberries and serve. 
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