Dark Chocolate Waffles with Coconut-Maple Butter

For the Coconut Butter

100g/3.5oz desiccated coconut
1/2 tsp. salt
2 tsp/10ml maple syrup
1 tbsp/15ml coconut oil
For the Waffles

190g/6.75oz gluten free flour
25g/1oz unsweetened cocoa powder
1 egg
15ml/0.5fl oz maple syrup
1/2 tsp. baking soda/bicarbonate of soda
5g/0.25oz baking powder
250ml/8.5fl oz milk
60ml/2fl oz olive oil
1/2 tsp. vanilla extract
80g/2.75oz bittersweet chocolate chips
Non-stick cooking spray

1. Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside.
   
2. In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda.
   
3. Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined.
   
4. Beat egg white to soft peaks in a separate bowl.
   
5. Fold in the egg white into the batter.
   
6. Fold in the chocolate chips.
   
7. Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes.
   
8. Serve waffles with coconut butter.

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