** SCROLL TO BOTTOM FOR NUTRITION FACTS **

I am still in my matcha craze so please forgive me as many upcoming recipes may or may not be matcha flavored. I have been particularly busy this week so my original plans to make an extravagant cake have been pushed back but because of time constraints, I came up with a QUICK dump-in matcha waffle recipe that is vegan! I literally threw all the ingredients into a bowl and mixed it with a spoon…. that is how easy it is. It took about 3 minutes to make the batter. Decorating the waffles take a bit more time but overall took me about 10 minutes max, so if you want to impress someone with waffles, consider these!

The green waffle batter is quite beautiful and I used a dark chocolate along with bright green pistachios to top it off, but you may consider using many other combinations such as: white chocolate and freeze dried strawberries, dark chocolate and coconut flakes, dark chocolate and peanut butter drizzle, white chocolate and fruity pebbles… well, I could go on. I used a mini waffle maker that costs only $10! You may find it HERE. Any waffle maker will do the job!

---

Chocolate Dipped Matcha Waffles

yield: 20 mini waffles

Ingredients:

For waffles:

• 1 c. all purpose flour
• 1 tsp. baking powder
• 2 tbsp. granulated sugar
• 1 c. unsweetened almond milk
• 2 tbsp. vegetable oil
• 1 tsp. matcha powder
• dash of vanilla extract

For chocolate topping:

• 1/2 c. chocolate chips
• 2 tbsp. coconut oil
• 2 tbsp crushed pistachios (optional)

Directions:

1. In a medium bowl, whisk all the dry ingredients together.
2. Add the wet ingredients and combine, but do not overmix.
3. Into your waffle maker (I used DASH mini waffle maker) spray with an oil spray if not nonstick. Add 1 to 1 1/2 tbsp. batter and cook according to the waffle light. I used minimal batter to make mini waffles but you may make regular sized waffles. I cooked the waffles according to the light on my waffle machine but you may cook it for longer for a darker brown color.
4. Remove waffle from the waffle iron and cool on a cooling rack. Repeat for the rest of the batter.
5. In a double boiler, melt the chocolate chips and coconut oil together until completely melted.
6. Dip half the waffles into the chocolate, place on a nonstick sheet, and sprinkle the chocolate side with pistachios if desired. Repeat for the rest of the waffles.
7. Set the waffles in the fridge or at room temperature to allow the chocolate coating to harden.

These waffles freeze well without the chocolate coating so consider batch cooking and popping them in the freezer. The recipe can be doubled or tripled in size with no additional ingredient adjustments.

With the holidays coming, these waffles can be a very simple dish for dinners, potlucks, or even as a gift for a friend! When December rolls around, I am hoping to make some peppermint flavored waffles so stay tuned for that!

If you have any suggestions or questions about this recipe, please leave a comment!

*Nutrition facts are estimates