I love breakfast. And I’m honestly not sure when the best time of day to eat this Chocolate Waffle Sundae, but I’m going to bet that it’s pretty darn good just about anytime.
I have always loved having breakfast for dinner. I feel like I’m playing hooky from school when that’s the plan!
And the thing I love about waffles is that they play so well as either savory or sweet-I have had them slathered in maple syrup with chocolate chips, or with hot sauce and crispy cauliflower, and they’re great either way.
The other thing I love about this recipe is that gluten free pancakes and waffles can be either gluey, gummy or heavy and these are neither. They actually become beautifully crispy and light.
You’ll love this gelato, too! One issue I have sometimes with vegan gelato is that it crystallizes very easily, but the fat content from both the avocado and the cacao make it extra creamy, even days after it’s been made.
- 2½ cups gluten free all purpose flour (I like Bob's Red Mill)
- ½ cup potato starch
- ¼ cup agave
- 3 teaspoons salt
- 2 cup coconut milk or cashew milk
- 4 teaspoons apple cider vinegar
- 2 Tablespoons ground flax
- 1 cup applesauce
- ¼ cup coconut oil, melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- 1 cup soaked cashews
- 1 cup water
- 1 avocado
- 1 cup agave
- 2 Tablespoons coconut oil
- 1 cup raw chocolate powder
- pinch salt
- 1 teaspoon vanilla extract
- Mix all the dry ingredients and the wet ingredients separately. Mix the two together with a whisk until all the lumps are out.
- Using an oil spray or a brush and regular vegetable oil, oil the waffle iron well after it has preheated.
- Cook ½ cup of the waffle batter on the hot waffle iron for 3½ - 4 minutes. These are best cooked until crispy, otherwise the centers are gummy.
- Blend all the ingredients well in a blender until smooth.
- Chill mixture overnight in your refrigerator.
- Process the next day in an ice cream maker according to the manufacturer's instructions.