♫ Listening to: King and Cross by Ásgeir ♫
I was the weird kid that traded my reeses cups for the other kids mounds bars on Halloween. Coconut and chocolate go together like Rilakkuma and Korilakkuma. If you love the chocolate-coconut marriage, check out my heart-shaped mounds and my mounds cake.
- 1 cup organic unbleached flour*
- ¼ cup coconut flour
- 2 tablespoons coconut sugar
- ½ cup coconut flakes
- 1 ½ tablespoons baking powder
- ⅓ cup coconut oil (or sub 1 tablespoon coconut oil plus coconut oil spray)
- 1 teaspoon vanilla extract (if using vanilla soymilk, this is optional)
- 1 ¾ cups nondairy milk (I use milkadamia)
- ¼ cup mini chocolate chips (I use Enjoy Life, but if you don’t have vegan minis on hand, you can just chop regular sized vegan chocolate chips into small chunks.)
Melt the coconut oil in the oven or on the stove if it’s in a solid state.
Whisk the dry ingredients together (including the sugar), sifting any ingredients that are lumpy (don’t try to sift the coconut or you’ll be trying for a really long time).
Preheat the waffle iron.
Add the nondairy milk and vanilla to the dry ingredients, and whisk together.
Add the chocolate chips to the batter and whisk.
Add a tablespoon of the melted coconut oil to the batter and whisk.
Coat both sides of the waffle iron with melted coconut oil using a silicone basting brush (or use coconut oil spray).
Pour or spoon batter into waffle iron . Cook waffles as you normally would.
I created this recipe in 2015, when the photography skills at the vegan dollhouse left some things to be desired. Here is the old picture from 2015.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.