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Chocolate Mocha Peanut Butter Cookie Swirl Waffles

Simple vegan waffles made with all-purpose flour, peanut butter cookie mix, chocolate mocha boost protein powder, peanut butter topped with sapphire wolfberry royal purple yogurt sauce and lots of love. Rich, flavorful and delicious!

Recipe and photo by one of a kind Kae. Check out her gorgeous + vibrantly colorful Instagram @fitfoodiekae for more magnificent vegan + plant food advocate recipes!

Ingredients

Makes 8 waffles

For Peanut Butter Cookie Swirl:
1 cup organic peanut butter cookie mix
2 tbsp peanut butter
1/3 almond milk

For Chocolate Mocha Waffle Base:
1/3 cup Suncore Foods® Chocolate Mocha Boost Low GI Superplant Protein Powder
1 cup all-purpose flour
1 1/2 cup almond milk
1 tbsp avocado oil
1/4 tsp baking soda
2 tsp baking powder
2 tbsp cacao powder
1 pinch sea salt (or Suncore Foods® Rose Salt)

For Toppings:
Suncore Foods® Sapphire Wolfberry Supercolor Powder + Almond Milk Yogurt
Suncore Foods® Cacao Nibs
Banana chocolate baked muffin bars
Blueberries & bananas
Puffed millet

[directions]

1. For the peanut butter cookie swirl portion of the waffles, combine all ingredients in a small bowl and mix well.

2. For the chocolate mocha portion of the waffles, combine all dry ingredient (flour, protein, baking soda, baking powder, cacao and salt) and sift into a medium bowl. Add the milk and oil and stir well. Allow the chocolate mocha batter to rest while the waffle iron is preheating on high.

3. Once preheated, generously spray the waffle iron with any non-stick cooking spray and spoon no more than 1/4 cup of chocolate mocha batter onto the center of the iron and top with a swirl of peanut butter cookie batter. Another option is to lightly swirl in the peanut butter cookie batter with the chocolate mocha batter in one bowl, and spoon out onto the waffle maker together at the same time.

4. Cook according to instructions of the waffle maker manufacturer. For my waffle maker, I am prompted to remove the waffle once the green light appears. Allow waffles to cool on a cooling rack. Serve warm with all your favorite toppings. I topped mine with sapphire wolfberry almond milk yogurt (1/2 cup to 1 tsp superfood powder and 1/2 cup yogurt), cacao nibs, banana chocolate baked muffin bar crumbles, blueberries, bananas and puffed millet! Enjoy!!

[/directions]

Directions

1. For the peanut butter cookie swirl portion of the waffles, combine all ingredients in a small bowl and mix well.

2. For the chocolate mocha portion of the waffles, combine all dry ingredient (flour, protein, baking soda, baking powder, cacao and salt) and sift into a medium bowl. Add the milk and oil and stir well. Allow the chocolate mocha batter to rest while the waffle iron is preheating on high.

3. Once preheated, generously spray the waffle iron with any non-stick cooking spray and spoon no more than 1/4 cup of chocolate mocha batter onto the center of the iron and top with a swirl of peanut butter cookie batter. Another option is to lightly swirl in the peanut butter cookie batter with the chocolate mocha batter in one bowl, and spoon out onto the waffle maker together at the same time.

4. Cook according to instructions of the waffle maker manufacturer. For my waffle maker, I am prompted to remove the waffle once the green light appears. Allow waffles to cool on a cooling rack. Serve warm with all your favorite toppings. I topped mine with sapphire wolfberry almond milk yogurt (1/2 cup to 1 tsp superfood powder and 1/2 cup yogurt), cacao nibs, banana chocolate baked muffin bar crumbles, blueberries, bananas and puffed millet! Enjoy!!


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