With holiday entertaining in full swing, this week’s feature recipe is a gluten-free, dairy-free and sugar-free delight that makes a lovely appetizer to tease the palette, or a light dessert to follow a big feast. Sliced Belgium waffles make up these cute miniature “cups” that are perfect to hold a variety of fruit including raspberries, strawberries, figs or melon balls.
1/4 cup Coconut oil
3 squares Baker’s chocolate, unsweetened
1/8 tsp Stevia
1 tbsp Maple syrup
3 Gluten-free waffles (see the recipe here – note that I made plain waffles by substituting the 1/2 cup carob powder with 1/2 cup brown rice flour)
1 Pumelo section, sliced thinly
1/2 cup Wild, organic blueberries (or other fruit of choice)
- Make waffles according to recipe. As waffles are cooking, continue to step 2.
- Heat coconut oil, chocolate, stevia and maple over medium low heat until melted, stirring constantly. Remove from heat and set aside.
- With waffles still warm, use a sharp knife to cut waffles lengthwise along raised edges. Rotate waffles 90 degrees and repeat, cutting waffles into individual square sections.
- Gently toss 3-5 waffle cubes into chocolate mixture and coat with chocolate. You can either coat the entire cube, or simply dip the edges. Remove with thongs, chopsticks or a toothpick, and place on a parchment lined baking sheet.
- Refrigerate 20 minutes, or until chocolate has set.
- Fill waffle cups with sliced pumelo and blueberries and serve.