¾ teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup coconut oil, plus extra for the waffle iron
2 teaspoons vanilla extract (option: substitute almond
extract for 1 teaspoon if not allergic to almonds)
1 batch French Silk Ice Cream (here)
- To make the hot fudge sauce, place the heavy
cream, sweetener, and chopped chocolate in a double
boiler or in a heat-safe bowl over a pot of simmering
water. Heat on low, while stirring, just until the
chocolate melts, then slide the pot off the heat. Stir in
the vanilla. Keep the top part of the double boiler (or
the bowl) over the warm water to keep the sauce hot
while you make the waffles. - To make the waffles, heat a waffle iron to high.
Place the raw eggs, hard-boiled eggs, sweetener, cocoa
powder, protein powder, baking powder, and salt in a
blender or food processor and combine until smooth
and thick. Add the coconut oil and extract and pulse
until well combined. Grease the hot waffle iron with
coconut oil. Place 3 tablespoons of the batter in the
center of the iron and close. Cook for 3 to 4 minutes,
until the waffle is golden brown and crisp. Repeat with
the remaining batter, making a total of 6 waffles. - Serve the waffles topped with a scoop of French
Silk Ice Cream and the hot fudge sauce.