These vegan chocolate hazelnut gluten free waffles are exactly what you need when you feel like an indulgent meal, or get home after a nice healthy dinner out, perhaps had a few wines and a hankering for something stacked, chocolatey and delicious.
OR if you're like my husband, tuck into these for breakfast after an epic bike ride up Nichols canyon. Cos time's like this he has literally burnt 1500 calories and is in full hunger mode.
The waffles themselves are made with a base of cacao, gluten free flour, lite coconut milk, La Tourangelle hazelnut oil and a few other goodies. If you're wanting to go all in, serve them with the coconut milk based mousse which I melted chocolate and more hazelnut oil into. The word decadent would be an understatement for this mousse, its super rich, yet light and fluffy and a slathering of this over the waffles is what turns these into such a decadent dish.
So, omit if you're playing it safe and top the waffles with blueberries, banana, almond yogurt or maple syrup instead OR live life on the wild side and do it all!
Makes 4 waffles
What you'll need
Waffle Batter:
1 cup lite coconut milk
1 cup gluten free flour
2 tbsp rice malt syrup or sub with maple syrup
1/4 cup hazelnut oil
1 tsp vanilla
1 pinch sea salt
1/4 cup cacao
2 tbsp ground flax
1/4 cup chopped hazelnuts (for serving)
Chocolate hazelnut Cream:
1 can full fat coconut milk
80g dark chocolate (80% or more)
1/4 cup monk fruit sweetener or sub coconut sugar
2 tsp hazelnut oil
What to do:
Chocolate hazelnut Cream:
Place full can of coconut milk in the fridge, wait for 30mins - 1 hour until can is completely chilled. Open can and scoop the solidified coconut milk from the top of the can and place in a blender.
Melt down 1 block of super dark chocolate and add to the blender with the hazelnut oil and sweetener
Blend until smooth and fluffy
Transfer to a glass bowl and refrigerate. (Mousse will become a lot thicker in the fridge as the chocolate starts to cool down and solidify.
Waffle batter:
Stir 3 tbsp hot water into the ground flax and set aside to thicken.
In a medium bowl mix the apple cider vinegar with the milk, stir and set aside to sour.
In a separate bowl mix together your flour, cacao, salt and baking powder.
Add your hazelnut oil, vanilla essence and flax egg to the milk mixture and stir well.
Add your bowl of wet ingredients to the dry ingredients and whisk together until smooth and no clumps are visible.
** Pro tip - throw the wet and dry ingredients in a blender, and blend on low for an optimal smooth batter
Set batter side and let sit while your waffle iron heats up
Pour batter onto the heated waffle iron, approximately 1/2 cup batter per waffle.
Cook as per the manufacturer settings on your appliance, and place in a warmed oven while you cook the ret of the batter (I used setting 5 on my sunbeam waffle maker for a crispy waffle)
Serve with a few dollops of the chocolate hazelnut mousse some chopped hazelnuts and devour!
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