Paleo Chocolate Waffles

I don't know if these qualify for dessert or breakfast but either way they are amazing! I feel a little guilty eating chocolate for breakfast but I will just have to get over it. I have made these twice and they get even better each time. Adding sliced strawberries on the top and maybe even a little coconut whipped cream pushes them over the edge of breakfast deliciousness! 

This recipe comes from Brittany Angell and her new cookbook Every Last Crumb.  I had recently found her blog and saw she had a ton of bread based recipes. With a paleo diet bread is simply not on the menu so I was very intrigued to check out her new cookbook. My wonderful husband got me the new cookbook for Christmas since it had just been released. I was such a happy girl!

Ingredients:

• 3/4 cup plus 3 Tbs almond flour
• 1/2 cup tapioca starch
• 1/4 cup plus 1 Tbs cocoa powder
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 large egg
• 1/2 cup plus 1 Tbs coconut sugar
• 1/2 cup non-dairy milk
• 1/4 cup plus 1 Tbs mild flavored oil, butter or ghee
• 1 Tbs vanilla extract
• 1 tsp apple cider vinegar or lemon juice

Toppings:

• sliced fresh strawberries, melted chocolate chips or coconut whipped cream

Directions:

1. Preheat waffle iron
2. In a bowl, whisk the almond flour, tapioca starch, cocoa powder, baking powder and salt until well blended.  
3. Add the rest of the ingredients and stir to combine.
4. Lightly brush the waffle iron with oil. Ladle the batter into the waffle iron and spread evenly across the surface. Cook following manufacturers directions. 
5. Top the waffles as desired. 
6. Store leftover waffles in a sealed bag or container for up to 2 days. Can freeze for later.  They can be popped directly into the toaster oven from the freezer.