Almond Joy Waffles
I had a plan to share a completely different recipe with you today, but you are stuck with these heavenly waffles. I must say they are probably my favorite flavor. Waffles are such a simple and quick, yet delightful treat to make. I absolutely love using coconut butter or oil because it is healthy as well as delicious, but also it enchants the flavor and aroma. Chocolate and coconut just go together without a doubt. If you want to get a really good coconut butter or oil, try to get one that is pure, and organic, unrefined, cold pressed, non GMO etc. There are more than a few fantastic companies out there. I use it pretty much for everything; my hair, skin, baked goodies, cooking, smoothies etc.
If you are following my blog for a long time, you know that my favorite chocolate bar is the almond joy. Yes, I am one of those parents when Halloween arrives, kids spill their candies out for me to check if everything is alright, then I take all their almond joys like a ransom. I am a pretty bad ass like that.
Alright! I feel little guilty (NOT), but I know that I am not alone. How many of you does it, either taking from your kids, or from nieces and nephews? So, you see, I LOVE almond joy… Waffles, well they are close. They have all the ingredients, and I tried so hard to get them to taste just a bit like my favorite bars.
My daughter’s comment: “Well, ma, they taste fantastic, no question, I just need more chocolate syrup on them”, needless to say, she drenched these waffles in the pool of chocolate. I tell you my girl can’t survive without a piece of chocolate a day… I think it’s a girl’s thing!
Okay! People, let me share with y’all a recipe for delicious waffles. I hope you try them because they are truly awesome.
Almond Joy Waffles
makes 3-4 large waffles
- 2 large eggs
- 1/4 tsp. salt
- 1 tsp. baking soda
- 2 tsp. dutch cocoa powder, unsweetened
- 1/2 cup sugar (more if you like them sweeter or less for less sweet)
- 4 drops almond extract
- 1 tbsp. coconut oil, melted (pure and organic/ use coconut butter as a substitute.)
- 1 1/3 cup all-purpose flour
- 1/2 cup coconut shreds or flakes (I used sweetened)
- 1 tbsp. chocolate syrup
- 1 1/4 cup milk
- *coconut oil for greasing waffle iron*
coconut flakes -sweetened or unsweetened.
crushed almonds – raw-unsalted
fruits and powder sugar *optional
- Mix eggs until they begin to get bubbly, then add salt, baking soda, Dutch chocolate, then mix so the cocoa powder gets completely lump free.
- Add sugar, almond extract, coconut oil and mix again (Place a jar of coconut oil in the pot of warm water and it will melt).
- Add all-purpose flour, coconut shreds or flakes, cold milk and chocolate syrup -Whisk until it is lump free (mixture has coconut flakes, but try to look for flour lumps that you can break).
- Preheat waffle iron. Brush coconut oil on the iron and ladle waffle batter. Close and follow the instructions of your waffle (usually green/blue/orange/ light goes on when the waffles are done the cooking. If it leaks on the sides, no worries, it’s normal, especially if you want thicker waffles. Carefully peel them off the waffle iron. Make sure to always brush on the oil (top and bottom) before adding batter for a new waffle. If you do not, waffles will stick to the iron.
- Serve them with any topping that you desire, but I’d recommend coconut flakes, crushed raw/unsalted almonds and chocolate syrup. I find that strawberries go perfectly with it.