It’s World Chocolate Day – let’s celebrate with a little something that combines decadent with wholesome.
WAFFLES & DATE CHOCOLATE SAUCE
*VEGETARIAN *GLUTEN-FREE *DAIRY-FREE
Decadent yet wholesome, these are drizzled with warm, sticky sauce and vibrant fresh berries for an indulgent affair to savour. Golden and crispy on the outside with a soft and fluffy centre, these griddled, healthy treats contain gluten-free buckwheat flour, supplying a multitude of vitamins and minerals. These provide a little sweet solace on wet and windy days and are sure to warm the hearts of family and friends.
Makes 3–4 (depending on the size of your waffle iron)
75g buckwheat flour
75g almond flour or ground almonds
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons date syrup (or unrefined sugar)
1 egg, lightly beaten
275ml almond milk
2 tablespoons almond butter
2 teaspoons vanilla bean paste or extract
For the date chocolate sauce
100ml date syrup
75g raw cacao powder
2½ tablespoons maple syrup
200g fresh red berries, such as raspberries, strawberries and redcurrants
25g toasted flaked almonds
- Sift both flours, the baking powder and salt into a mixing bowl and stir to combine. Add the date syrup, egg, almond milk, almond butter and vanilla bean paste or extract, then mix well until combined. Leave the batter to rest for 5 minutes.
- Make the date and chocolate sauce by heating all the ingredients together in a small pan over a gentle heat. Stir until combined and glossy, then set aside until needed.
- Preheat a waffle iron as per instructions, spray both sides of the iron with oil spray (I use coconut oil) and pour a large ladleful (about 150ml) of batter in the centre of the iron and spread out towards the edges with a flat-bladed knife. Close the lid and allow to cook. Repeat until all the batter is used.
- Serve the waffles with the fresh fruit, a drizzle of date chocolate sauce and the toasted almonds.
Recipes from The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Cathie. RRP $19.99