Chocolate Heart Waffles with Whipped Coconut Cream Topping
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 eggs (192 g)
  • ¼ cup unsalted butter
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ t. ground cinnamon
  • ¼ c. cocoa powder
  • ½ t. sea salt
  • ¼ t. baking soda
  • ¼ cup coconut flour (37 g)
  • Whipped Coconut Cream Topping, optional
  • ½ cup coconut cream (My favorite is Aroy-D 100% Pure Coconut Cream)
  • 1 T. honey
  • 1 t. vanilla extract
  • 1 shaved square Baker’s Unsweetened Chocolate, optional
  • Beet hearts (1 large fresh beet)
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place ½ cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14. Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.
Notes
1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2017/02/chocolate-heart-waffles-with-whipped-coconut-cream-for-breakfast-or-dessert/