Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 256
- Total Fat
- 15 g
- Saturated Fat
- 12 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 216 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 256
- Total Fat
- 15 g
- Saturated Fat
- 12 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 216 mg
Ingredients
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Directions
- Preheat a waffle iron according to manufacturer's directions.
- 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.
- 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.
- 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.
- Top each waffle with a scoop of coconut whipped cream and some raspberries and serve.
