RECIPE THURSDAY: Gluten-free Chocolate-dipped Waffles with Pumelo and Wild Blueberries


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)


  1. Make waffles according to recipe. As waffles are cooking, continue to step 2.

  3. Heat coconut oil, chocolate, stevia and maple over medium low heat until melted, stirring constantly. Remove from heat and set aside.
  4. 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.
  5. 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.
  6. Refrigerate 20 minutes, or until chocolate has set.
  7. Fill waffle cups with sliced pumelo and blueberries and serve.


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