Ingredients

1/2 cup almond flour
1 cup Orgain Vanilla Plant Based Protein Powder
1/2 tsp baking powder
1 cup almond milk
3 tbsp melted coconut oil
1 dash ground cinnamon
1 100% dark chocolate bar
Optional toppings: freeze dried strawberries (crush), coconut shreds, chopped pistachios

Instructions

Prep Time50 mins

Servings: servings

500 CAL

First, heat up the waffle maker.
In a medium-sized bowl, combine all the dry ingredients and set aside.
In a separate bowl, thoroughly whisk all the wet ingredients.
Merge the wet ingredients in the bowl with the dry ingredients and whisk until ingredients are fully combined!
Now you’re ready to make those waffles! Spray the waffle maker with cooking spray (we used coconut oil spray).
Pour ½ cup of waffle batter onto the waffle maker and close the top.
Each waffle should take about 8 minutes.
Repeat the process until all the waffle batter is gone, making three circular waffles.
Cut the waffle circles in 4 different triangles and stick a popsicle stick in the round side of the waffle.
Melt the whole chocolate bar on medium-high heat. Make sure you are consistently moving the chocolate around so it doesn’t burn.
Dip the waffle pops in the melted chocolate and sprinkle with toppings! We suggest using a drying rack on top of a cookie sheet to allow melted chocolate to drip through.
Cool down in the fridge for about 5-10 minutes and serve!