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Flourless Espresso Chocolate Waffles + Strawberries
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Flourless Espresso Chocolate Waffles + Strawberries

Made right in a blender, these flourless waffles are naturally sweetened, fluffy, thick, airy, and full of espresso + chocolate flavors!
Course Breakfast, Brunch
Keyword breakfast, brunch, chocolate, espresso, flourless, gluten-free, homemade, oats, sweet, vegan, waffles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Waffles
Author Shanika | Orchids + Sweet Tea

Ingredients

WET INGREDIENTS:

  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 2 tsps vanilla extract
  • 1/4 cup pure maple syrup
  • 2 Tbsps Almond butter

DRY INGREDIENTS:

  • 4 cups Gluten-Free rolled oats
  • 1/4 cup organic cocoa powder
  • 2 tsps baking powder
  • 1 Tbsp ground cinnamon (Can reduce down to 1 tsp, if preferred)
  • 2 tsps espresso powder
  • Pinch of sea salt

TOPPINGS:

  • Sliced strawberries
  • Pure maple syrup, for drizzle
  • Coconut whipped cream, optional

Instructions

  • Preheat your waffle maker to desired setting––medium-high heat worked for me!
  • In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
  • Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
  • Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
  • Next, spoon batter into your waffle maker (1/2 cup approximately) and cook according to your waffle iron’s instructions.
  • Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  • To serve–stack waffles (whole or cut), top with fresh strawberries, and a drizzle with maple syrup.
  • Bon appetit!

Notes

  • STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
  • FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
  • NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
  • OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
  • MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.