Made the Chocoholic Waffles from Urban Vegan. I’ve been scared of them for a while, thinking the chocolate and maple syrup would be weird together. SO WRONG! They are not very sweet, mostly chocolately, so the syrup is just right. Made a double batch Sunday morning and froze the leftovers. I hate to say it but there are now only two left in the freezer.
Here’s the recipe as I made them (doubled already). If you’re gonna do all the work, do it once and enjoy it all week (or month if you have willpower). This gave me about 14 medium size waffles (not Belgium, just regular).
2 cups flour
6 Tablespoons cocoa powder
2 Tablespoons vegan sugar
4 teaspoons baking powder
2 1/2 cups soy milk
2 teaspoons vanilla
4 Tablespoons canola oil
6 Tablespoons mini vegan chocolate chips (*I used Enjoy Life mini chips)
- Heat up your waffle iron.
- Mix first five ingredients in a medium bowl. Add soy milk, vanilla and canola oil, mix until just combined. It will be lumpy. Add in the chocolate chips and mix lightly.
- Drop onto waffle iron. I check mine once it stops steaming so much and I can smell the chocolate.
- Serve warm! I slathered mine with Earth Balance spread and some pure maple syrup. The author also suggested using these for soy ice cream sandwiches or topping with raspberry sauce.