If you are looking for some easy seasonal brunch ideas for Mother’s Day, check out the Spring Meal Plan Round Up by Leigh from the Kitchen Table Revolution.
Leigh included my Asparagus and Salmon Egg Bake recipe in the list together with some awesome seasonal recipes from other fabulous food bloggers.
And what about something sweet for your Mother’s Day brunch menu? Don’t worry – I have you covered.
These Chocolate Waffles with Raspberry Sauce are SO GOOD!
Just don’t forget to add a few tablespoons of your favorite nut butter to make the meal more balanced.
And if the Chocolate Waffles don’t appeal to you or if you already have a favorite waffle recipe, make sure to try the Raspberry Sauce.
It’s ready in a few minutes – just put the raspberries, water, and coconut sugar in a small pot; bring it to a simmer over medium heat; turn off the heat and add chia seeds. Let it sit on the warm stove for about 20 minutes and it’s ready to enjoy!
You won’t believe the aroma and taste of this Raspberry Sauce! In addition, it’s a real thing – no additives, coloring, preservatives etc.
Happy Mother’s Day!
Chocolate Waffles with Raspberry Sauce
These Chocolate Waffles with Raspberry Sauce do not only taste amazing, they are also good for you – made with only healthy ingredients.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: about 20 waffles depending on the size of your waffle maker
- 1 1/2 cup whole spelt flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut sugar
- 1 tsp aluminum free baking soda
- 1/4 tsp salt
- 4 large squares dark chocolate ( yields about 2 Tbsp melted chocolate)
- 1 1/4 cup your favorite non-dairy or cow’s milk ( I used coconut milk)
- 2 free-range eggs, beaten
- 3 Tbsp coconut oil, melted
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 2 cups frozen raspberries
- 1/4 cup water
- 1/4 cup coconut sugar
- 1 1/2 Tbsp chia seeds
- In a large bowl, add the whole spelt flour, cocoa powder, coconut sugar, baking soda and salt. Mix well to combine.
- Carefully melt the chocolate making sure it doesn’t overheat. I melted the chocolate and coconut oil together in a small pot.
- In a medium bowl, add the milk, eggs, vanilla extract and chocolate/ coconut oil mix. Whisk to combine.
- Add the wet ingredients to the dry ingredients stirring just until combined.
- Bake the waffles following the instructions for your waffle maker.
- To make the raspberry sauce, place the raspberries, water and coconut sugar into a small pot and bring it to a simmer over medium heat. Gently stir the sauce and turn off the heat when you see small bubbles rising to the top.
- Add the chia seeds and mix well. Leave the sauce on the warm stove for about 20 minutes.
- Keep the sauce in the fridge in a glass jar with a tight lid.
- Serving Size: 2 waffles + 2 tablespoons of raspberry sauce