Ingredients
Waffles
- 3/4 cup oat flour
- 1/4 cup buckwheat flour
- 3 tbsp cornstarch
- 1/4 cup unsweetened natural cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup light canned coconut milk
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 4 tbsp Manba’s Original Spicy Peanut Butter
- 1/4 cup chocolate chips (optional)
Chocolate Sauce
- 1/3 cup + 1 tbsp light coconut milk
- 1 tbsp unsweetened cocoa powdered
- 2 tbsp Manba’s Original Spicy Peanut Butter
- 1/8 cup maple syrup
- 1 tsp vanilla extract
Toppings (Optional)
- Chocolate shavings
- Fresh raspberries
Steps
Waffles
- Preheat oven to 200ºF and line a baking sheet with parchment paper. Set aside.
- To a large bowl, add oat flour, buckwheat flour, cornstarch, cocoa powder, baking powder and salt. Mix and set aside.
- To a small bowl, add coconut milk, maple syrup, vanilla extract and peanut butter. Whisk until the peanut butter is well incorporated. Pour on to the dry ingredients and mix until just combined. Fold in the chocolate chips, if using.
- Let the batter sit while your waffle iron preheats.
- Once preheated, spray with some non-stick spray the top and bottom plates. Add roughly 1/3 cup of batter to the waffle iron and close. Cook for about 4 minutes or until slightly crispy around the edges.
- Remove the cooked waffle from the iron and place on prepared baking sheet, transfer to the oven to keep warm. Repeat the process with the rest of the batter – if it thickens, add a dash of coconut milk to thin the batter out. The recipe yield about 5 small waffles or 2 large ones.
- Serve with some fresh raspberries, chocolate shavings and lots of chocolate sauce.
Chocolate Sauce
- In a small sauce pan, add all the sauce ingredients and warm over medium heat.
- Whisk until homogeneous and silky. If you want the sauce to be thinner, add more coconut milk.
Note:
* No oat flour? Make it yourself by blending regular oats in a blender until a flour like consistency is achieved.
* If you do not have buckwheat powder, swap it out for more oat flour.
