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chocolate waffle bark

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Servings 6

Ingredients
  

Waffle Batter:

  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 2/3 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup full-fat coconut milk mixed with 2 tsp lemon juice, or dairy-free milk of choice
  • 1/3 cup refined liquid coconut oil
  • 1/4 cup raw cane sugar or maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Chocolate Coating:

  • 1 cup Dairy free chocolate chips
  • 1 tbsp coconut oil

Toppings:

  • Dye free Sprinkles!

Instructions
 

  • Grill your grain-free waffle batter until the waffles are extra golden and crisp.
  • Place the waffles on a wire rack to cool completely so they stay crunchy.
  • Line a baking sheet with parchment paper and arrange the waffles so the edges touch, forming one solid layer.
  • Melt 1 ½ cups of chocolate chips with 1 tablespoon of coconut oil in the microwave in 30-second bursts until smooth.
  • Pour the chocolate over the center of your waffle "map" and spread it to the edges, ensuring it fills the seams to glue the waffles together.
  • Add sprinkles while the chocolate is still wet.
  • Freeze for 20 minutes until the chocolate is rock hard.
  • Lift the parchment paper and snap the bark by hand, following the natural triangle lines imprinted by the waffle iron for clean, perfect pieces.
Author: Ali Jenkins
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