Coconut Ecstacy Vegan Waffle Topping

Coconut Ecstasy Vegan Waffle Spread


Coconut Ecstasy Vegan Waffle Spread

This recipe is a last-minute concoction for this year's Pittsburgh Global Vegan Waffle Party. I wanted to share in case you needed any more ideas for your own event. Enjoy! Makes 1 cup.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 4 people
Calories: 324kcal
Author: Dave W.


  • 1/2 cup coconut manna or coconut butter (at room temperature)
  • 3 tablespoons vegan margarine (at room temperature)
  • 2 tablespoons agave nectar
  • 1/3 cup vegan chocolate chips
  • 1/3 cup dried cranberries


  • Soften the coconut manna by placing the jar in a bowl of hot or warm water if necessary, to make it stirrable. Soften the margarine in the microwave if necessary, just until it's stirrable.
  • Mix the coconut manna, margarine, and agave nectar in a small bowl until well blended. Fold in all but a tablespoon of the chocolate chips, and all but a tablespoon of cranberries. Stir until evenly distributed. Sprinkle the remaining chocolate chips and cranberries on top.
  • Spread onto your favorite waffle, or just eat huge globs off of a spoon when nobody's looking.

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