Healthy chocolate waffles topped with coconut flakes, pecans and a low-sugar caramel syrup.
If you’ve been following me along on my health journey you’ll know that I’m not a baker. In the past I’ve had a “leave baked goods to the professionals” attitude, because trust me, there are plenty of really really amazing baked goods out there in the world. I don’t need more of them in my life! And, if I’m going to splurge on dessert I’m going to go for the full fat, full sugar version because, well, it often tastes better. A couple weeks ago I came across a baking challenge from SilverFern, where you use their mixes to come up with something of your own. Their mixes just happen to be low sugar, high protein and some are even gluten-free. I thought yes, yes and yes. Forget dessert, this can actually be a fun meal and I’m not sending my kids (or myself) into a sugar coma for the night.
At first the German Chocolate Brownie mix caught my eye, and I instantly knew I had to use it someway. Going back to the meal idea, I knew I didn’t want to create a dessert so I started thinking of what I could make that would be less brownie and something more filling. My family loves waffles, so that’s the direction I started to head and German Chocolate Waffles is where I ended up.
The most challenging part was coming up with a syrup that wasn’t too maple flavored and wasn’t filled with sugar. I mean, haha syrup is liquid sugar so I was aiming for not terribly unhealthy here. I think the flavor in this caramel syrup is just right, especially when you add the coconut and pecan toppings.
I know you’re looking at this thinking no way can this pass as “healthy”, but the proof is in the numbers. Here’s the nutritional info (when I plug everything into MyFitnessPal app) for 2 waffle squares and 3 Tbsp of syrup:
For a treat meal those numbers look pretty amazing to me! The recipe below made 6 waffle square in my waffle iron. This will vary depending on the side of your waffle iron. And lets just have one more look at those waffles, because oh man were they goooood!
I bought the SilverFern baking mixes here. (I am in no way affiliated to SilverFern they did not sponsor this post, nor did they give me any product, I am simply entering their baking contest.) Find the recipe below or hover over any picture to Pin this recipe for later.
- Carmel Sauce:
- 1.5 C Erthritol no sugar sweetener
- ½ C sugar
- ½ C water
- ½ C butter
- 1 C whipping cream
- ½ tsp vanilla flavoring
- ½ tsp salt
- 1 C Silver Fern Protein Pancake mix
- 1 C Silver Fern German Chocolate Brownie mix
- 2 T baking cocoa powder
- 2 eggs
- ¾ C water
- spray oil
- raw coconut flakes
- Heat a medium sauce pan to medium high and with a whisk combine sweetener, sugar and water. Allow mixture to come to a boil, reduce heat to medium so it continues at a rolling boil without over flowing. Continue to cook mixture for approximately 10 minutes, stirring occasionally with a whisk. Watch for color to turn a caramel color. Once it starts to change colors it will darken fairly quickly. Don't let it get too dark or it is burned.
- Turn heat down to low and stir butter into mixture. More bubbles will form, watch pan so it doesn't overflow. Take pan off burner if bubbles get too high. Whisk until butter is completely melted, then immediately remove from heat.
- Slowly whisk in cream, taking care that bubbles do not spill over pan. Whisk in vanilla and salt. Pour syrup in a glass container and set aside to cool, it will thicken.
- Heat waffle maker.
- In a bowl whisk together pancake mix, brownie ix, cocoa, eggs and water. If you live at a low elevation you might need up to ¼ C more water, add if waffle batter is too thick.
- When waffle iron is heated, spray with oil and pour batter onto iron. Cook for a few minutes or until waffles have started to brown on each side.
- Remove waffle from iron, top with pecans, coconut flakes and caramel syrup. Enjoy!