Vegan Peanut Butter Choc Chip Waffles

Topped with vegan vanilla ice cream and a homemade dark chocolate sauce, these vegan peanut butter chocolate chips waffles are out of this world! They are also refined-sugar free and easy and quick to make. An absolute crowd pleaser!

Vegan Peanut Butter Choc Chip Waffles with Homemade Dark Chocolate Sauce Recipe

Have I mentioned that my 5 year old loves waffles? While I also love waffles (especially as a base for toppings and sauces), they can be a bit bland on their own. But not these! Packed full of peanut butter and chocolate chips, these waffles are a flavor bomb!

I’m talking melty chocolate chips when you cut off a piece of waffle. Mmmmmhhhhh… so good! You can obviously have these for breakfast, maybe topped with some more peanut butter or the homemade dark chocolate sauce (I highly recommend!) But topped with ice cream, they are also a wonderful dessert! For breakfast, I wouldn’t top them with ice cream (although, for brunch…).

They are also wonderfully easy and fast to make. Perfect if you have little people at home who keep asking when breakfast is FINALLY ready! Waffles are generally a great recipe for little helpers to add and stir ingredients together for the batter. Always fun if you have a little helper in the kitchen!

I’m always keen to avoid dairy as much as I can so these waffles are dairy free. Instead, I used almond milk and almond yogurt. Almond yogurt is the best of the vegan yogurts I tried so far although I still find it doesn’t really taste like yogurt! The consistency is right and all but it tastes more like almonds and is lacking the tanginess that I like in yogurt. Have you ever found a vegan yogurt that works for you?

The peanut butter I used in the batter is my homemade peanut butter. If you haven’t tried it yet, I highly recommend giving it a go. It’s so super easy (and fast) to make your own peanut butter and it won’t have all the weird additives in it. If you want to use a store-bought one, I would get a smooth unsweetened peanut butter. It will mix in much better.

The reason I would recommend an unsweetened peanut butter is to avoid refined-sugar. And the waffles will be sweet enough given that we’re already adding some maple syrup. Not to forget the chocolate chips. I like using vegan milk chocolate chips but you could totally use dark chocolate chips as well. It’s just that my son prefers milk chocolate and I developed this recipe with him in mind.

These waffles come together super fast. It will take you only a few minutes to make the batter. And then each waffle takes about 3 minutes in a waffle maker. The last thing to make is my homemade dark chocolate sauce. I decided to use date syrup because it’s got a thicker consistency to begin with, dissolves quickly and sweetens the sauce beautifully without giving you a sugar shock. And as opposed to refined sugar, it has nutrients, more than twice the potassium, calcium, and magnesium levels of maple syrup or honey and up to 10 times the antioxidants.

Will you be making these for breakfast or brunch soon? Or how about my Super Fluffy Yogurt Waffles?

Vegan Peanut Butter Choc Chip Waffles

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 7

Description

Topped with vegan vanilla ice cream and a homemade dark chocolate sauce, these vegan peanut butter chocolate chips waffles are out of this world! They are also refined-sugar free and easy and quick to make. An absolute crowd pleaser!

Ingredients

Instructions

  1. In a bowl, mix together flour, baking powder and salt. Mix well. 

  2. Add ground flax and 6 tbsp of water to a small bowl. Mix well. Put in fridge for 10 minutes and let sit. Take out and mix very well again. 

  3. After the flax eggs are ready, mix together almond yogurt, almond milk, maple syrup, peanut butter and the flax eggs in a separate bowl.  

  4. Mix dry ingredients into wet ingredients and mix very well until you have a smooth batter. Add chocolate chips and fold in. 

  5. Heat up your waffle maker and lightly grease it. Once hot, add 1/3 cup of batter and bake for about 3 minutes. 

    I use a waffle maker which makes two rectangular shaped waffles at once.
  6. In a small pot, mix together unsweetened cacao powder, date syrup and almond milk. Heat up over low heat and mix very well until all is combined and smooth. 

    Taste-wise it's a rich dark chocolate sauce. If you prefer it sweeter, add more date syrup.
  7. Take one of the waffles, add a scoop of vanilla ice cream on top and drizzle it with chocolate sauce. Enjoy!

Note

Makes 7 waffles. 

Keywords: vegan, vegan waffles, refined sugar free, waffles with ice cream, peanut butter, peanut butter waffles, nut butter, chocolate, chocolate chips,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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