This is the best Paleo Chocolate Waffles recipe. The waffles are thick, chewy on the inside and crispy on the outside, similar in texture to Belgium waffles. The chocolate taste is amazing!
Brittany Angel sent me a copy of her cookbook, the Every Last Crumb: Paleo Bread and Beyond and for months I had a close eye on this chocolate waffles recipe!
Choosing which recipe from the cookbook to make and share with you was not easy! But the recipe for Chocolate Waffles got stuck in my head, and I asked Brittany if she would mind if I shared it with you. She said yes and I purchased a new waffle maker just to make this recipe!
These chocolate waffles are so good!
Instead of drizzling the waffles with chocolate like Brittany suggests in her book, I drizzled mine with caramel sauce. This is my famous recipe for homemade caramel sauce. It compliments these chocolate waffles and strawberries so much! You can find the recipe for my caramel sauce here.
The only other modification I made to the recipe was in place of baking powder, I used 1 teaspoon of baking soda.
For the oil, I used melted coconut oil, and for the milk I used full fat coconut milk.
Brittany's new cookbook is perfect for anyone who loves to bake and is looking for Paleo and gluten-free options. The recipes also tend to those with dietary restrictions and many are egg, nut, and yeast-free, as well as lower in carbs.
You'll find many of the classic bread recipes adapted to be Paleo such as sandwich breads, hamburger buns, dinner rolls, and other specialty breads such as lavash, naan, arepas, and tortillas. Recipes for breakfast treats also include bagels, muffins, doughnuts, scones, waffles, pancakes, and croissants. There are even decadent recipes for cookies, cakes and brownies!
This chocolate waffle recipe is amazing! If you make it, I'd love to hear from you! Snap a photo of it and leave me your feedback below.
Chocolate Waffles (Paleo, gluten/grain/dairy-free)
- 134 grams blanched almond flour, about ¾ cup plus 3 tablespoons
- 68 grams tapioca starch, about ½ cup
- 28 grams cocoa powder, about ¼ cup plus 1 tablespoon
- 2 teaspoons double-acting, aluminum-free baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 88 grams coconut palm sugar, about ½ cup plus 1 tablespoon
- 100 grams milk, dairy or nondairy (about a scant ½ cup)
- 60 grams mild-flavored oil, melted salted butter, or melted ghee (about ¼ cup plus 1 tablespoon), plus more for the waffle iron
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- Several fresh strawberries, sliced
- ½ cup chocolate chips, melted (optional)
- Preheat a waffle iron. If you have the option, preheat to the medium setting.
- In a bowl, whisk the almond flour, tapioca starch, cocoa powder, baking powder, and salt until well blended. Add the rest of the ingredients for the waffles and stir to combine.
- Lightly brush the heated waffle iron with oil. Following the manufacture's guidelines for suggested quantity, ladle the batter into the oiled waffle iron and spread it evenly across the surface, leaving a ½-inch boarder. Cook, following the manufacture's directions. When done, set the waffle aside on a baking sheet in a low oven to keep warm while you cook the remaining waffles.
- Top the waffles with as many strawberries as you wish. If you want to take it a step further, drizzle melted chocolate over the top and add a dollop of coconut whipped topping!
- Store leftover waffles in a sealed bag or container for up to 2 days, or freeze for later. They can be popped directly into the toaster oven from the freezer.
Yield: 4 Belgium waffles or 8-10 regular waffles