Vegan Cacao Protein Waffles
Ingredients
- 30 g (1 scoop) Okami Bio Isolated pea protein, rice protein, carob & cacao
- 50 g oat flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 1 portion of egg substitute
- 30 g coconut oil
- 125 ml rice milk or another type
- 2 Tbsp rice syrup or agave syrup
Chocolate sauce
- 40 g cacao 70% Okami Bio
- 60 ml of water
- 1 Tbsp Muscovado sugar (optional)
Toppings
- 1 kiwi
- 1 banana
- Sliced almonds
Preparation
To make the chocolate sauce, heat the water together with the muscovado sugar in the microwave for 30 seconds or until the sugar has dissolved. Add the cocoa and stir with a fork until you have a creamy sauce without lumps. Set aside.
You can make these waffles with a traditional waffle maker or in the oven with a waffle mould. Choose whatever is easier for you. If making the waffles in the oven, preheat it to 220°C.
In a food processor or with a hand mixer, blend together all the wet ingredients. Stir in the dry ingredients and blend until a smooth batter is formed.
Pour the batter into the silicon mould and bake for 8 minutes, then flip the mould and the waffles should pull away easily. Place them on the tray and bake on this side for 5 more minutes until the sides start to brown.
Enjoy with chopped fruit and drizzle with the chocolate sauce.
