I’m a big fan of chocolate. When I was younger I couldn’t eat it due to allergies. I was allergic to just about everything. Milk was one of those things, which meant chocolate was out of the question because no child was going to eat something other than creamy milk chocolate. I’ve outgrown the milk allergy but still don’t drink it. I just can not stomach the taste. Chocolate on the other hand, I quickly made up for all those years of not having it when the allergy test came back negative. These days I prefer rich dark chocolate and have learned to curb my insatiable appetite for it. I’d never pass up a Burnt Almond chocolate bar though. Yummo!
This recipe was adapted from a Kraft recipe that found its way to my inbox a while back. The original recipe called for squares of semi-sweet chocolate to be melted with butter or oil in the microwave. Since I don’t own a microwave and was not interested in getting a double boiler on the go I tried a cocoa substitution. I’ve continued to make it with the cocoa.
And to all you coconut lovers out there, have you ever tried coconut butter? It is delicious stuff. I spread some on my waffle then topped it off with fresh sliced strawberries and grated coconut. Super extra happy yummo!!
sliced fresh strawberries or raspberries
1. Lightly grease and heat waffle maker
2. Mix cocoa powder and coconut oil together well in a small bowl, set aside
2. Mix sugar, flour, baking powder and salt together in a large bowl
3. Add milk, sour cream, eggs, and vanilla, mix well.
4. Stir in chocolate mixture.
5. Use batter to make waffles as per waffle maker directions
Serve warm topped with powdered sugar or whipped cream and berries.
Makes 8 waffles