CHOCOLATE, BANANA AND MOCHA WAFFLE CAKE

Serves 4

For the waffles:

2 bananas, mashed • 500 ml (17 fl oz) almond milk
2 tsp vanilla extract • 300 g (10½ oz/2½ cups) plain (all-purpose) flour or gluten-free flour
2 tsp baking powder • 2 tbsp coconut sugar (or honey, agave syrup or brown sugar)
a pinch of sea salt • 3 tbsp unsweetened cacao powder or cocoa powder

For the caramelised bananas:

2 tsp coconut oil • 1 heaped tsp coconut sugar • a tiny pinch of rock salt • 6 fresh bananas, sliced

For the mocha coconut nice cream:

5 bananas, peeled and frozen • 250 ml (8½ fl oz) coconut cream
1 tbsp instant coffee granules • 60 ml (2 fl oz) coconut oil, melted
2 tbsp coffee liquor • 2 tbsp brown rice syrup (optional)

Toppings:

The Ultimate Butterscotch Caramel Sauce, to serve
Caramel Popcorn, to serve

These are great waffles in their own right, but try going the whole way and making the waffle nice cream cake for a special occasion. I guarantee it will blow everyone’s socks off.

Heat the waffle iron. To make the waffles combine all the ingredients together and mix well, adding a little more milk if necessary (the batter should be thick enough to easily drop off the spoon). Cook the waffles and set aside.

For the caramelised bananas, melt the coconut oil in a pan over a medium heat then add the coconut sugar and salt. Toss in the bananas and coat. Cook until they are golden and gorgeous.

To make the nice cream, simply blend the ingredients in a food processor or blender, until thick and like creamy soft-serve ice cream.

To assemble, layer up the waffles, bananas and coconut nice cream. Drizzle over the Ultimate Butterscotch Sauce and top with the Caramel Popcorn.