Double Chocolate Waffles

Here is a great option for New Year’s brunch. Double your chocolate and keep the sweetness in check to make way for rich, multi-tiered taste.

(This recipe offers a dusting of confectioners sugar, I usually opt for homemade whip cream).

Adapted from a recipe found in Vegetarian Times, September 2010

Chocolate Sauce

1/4 cup unsweetened cocoa powder (not Dutch-processed)

1/4 cup pure maple syrup

2 tablespoons unsweetened almond milk

1/2 teaspoons vanilla extract

Waffles

1 1/3 cups unbleached, all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup plain unsweetened almond milk

1/2 teaspoon apple cider vinegar

5 tablespoon unsweetened cocoa powder (not Dutch-processed)

3 tablespoons organic chocolate chips or 1 ounce semisweet chocolate, chopped

1/3 cup dark brown sugar

1/4 cup melted coconut oil (or 1/4 cup applesauce) OR 1/4 cup, 2 tablespoons melted butter

1/2 vanilla extract

8 teaspoon confectioners’ sugar for dusting

1) Make the Chocolate Sauce: Whisk together cocoa powder, maple syrup, almond milk, and vanilla in saucepan over medium heat until smooth.  Keep warm.

2) To make waffles: preheat waffle iron. Whisk together flour, baking soda, and salt in medium bowl; set aside.  Whisk together almond and vinegar in small bowl; let stand 10 minutes.

3) Combine cocoa powder and chocolate in bowl.  Whisk 1/4 cup boiling water into cocoa powder mixture until smooth.  Whisk almond milk mixture into chocolate mixture.  Whisk in brown sugar, oil and vanilla.  Whisk in flour mixture.

4) Spray waffle iron with cooking spray. Spoon batter onto waffle iron.  Close lid and cook 3 minutes or until waffle is crisp.  Repeat with remaining batter. Drizzle each serving with 1 tablespoon chocolate sauce; dust with 1 teaspoon confectioners’ sugar and serve.