In this dark, sweet, slightly tart vegan waffle syrup, blueberries play alongside subtle spices. Drizzle atop your favorite vegan waffles. Makes about 1¾ cups, enough for 4 to 6 round (7-inch) Belgian waffles.
Author: Dave W.
1 cup maple syrup
1 cup frozen or fresh blueberries
2 tablespoons lemon juice
2 tablespoons vegan margarine
1 tablespoon molasses (preferably blackstrap)
½ teaspoon cinnamon
¼ teaspoon ginger powder
Combine all ingredients in a small saucepan or microwave safe bowl.
Heat over medium heat, stirring constantly until margarine is melted and blueberries are heated through. Or, heat in microwave until same result is achieved, removing every 45 seconds or so to stir and check the temperature.
This dark, decadent vegan waffle topping recipe uses fresh ginger to complement other rich ingredients. Of course, if you don’t want to put it on waffles, you can serve it by itself.
Truth be told, I concocted it for the birthday party of a friend who requested pies for her birthday, and presented it as a “crustless pie.” I considered bringing along a waffle maker and batter to make the waffle “crust” on the spot, but decided that would be too complex.
It garnered several wonderful complements, so I decided it needed to go on the blog!
Fresh ginger plays with dark chocolate in this wonderfully decadent, creamy vegan waffle topping. Preparation time excludes one hour of recommended refrigeration prior to serving.
Author: Dave W.
10 ounces of firm tofu, crumbled
½ cup plus 2 tablespoons raw cashews, divided
½ cup cocoa powder
½ cup sugar
2 ripe, medium bananas, divided (1 to be blended into mousse, 1 to slice and decorate top of mousse)
¼ cup coconut beverage (you can use soymilk if you wish)
1 to 2 tablespoons olive or grapeseed oil
1 tablespoon blackstrap molasses (optional)
2 to 3 teaspoons fresh ginger, peeled and coarsely chopped
1 t vanilla extract
dash of salt to taste
dash of cinnamon
Put the tofu, ½ cup of the cashews, cocoa powder, sugar, one of the bananas, coconut beverage, 1 tablespoon of oil, molasses, 2 teaspoons of ginger, vanilla, and a dash salt into a powerful blender (see note). Blend well, stopping to scrape down the sides if necessary.
If the mixture is not quite smooth enough, add a second tablespoon of oil. If preferred, also add a third teaspoon of chopped fresh ginger and a dash of salt at a time to your liking.
Chill for at least 1 hour before serving.
Within an hour of serving, slice the second banana. Top the mousse with the sliced banana, the remaining 2 tablespoons of cashews, and a dash of cinnamon.
Scoop onto your favorite sweet or neutral vegan waffles.
If your blender has a tough time due to the thickness, you may need to add additional coconut beverage or soymilk one tablespoon at a time, recognizing that the topping will be thinner. If you have a food processor, you can also try partially mixing it there, and then transferring it to the blender to process until smooth, half a batch at a time.
This vegan waffle topping recipe was inspired by a childhood ritual of making rock candy. It was very sweet, and we created it in a variety of rich flavors. Anise is one of my dad’s favorites, and I’ve come to enjoy it as well. This topping for waffles recipe took me right back there! For extra coolness, you can put a full piece of star anise in the center of each waffle. It may catalyze some type of funky mandala pattern with other toppings. It’s pictured on top of the Naked Vegan Waffles from the Global Vegan Waffle Cookbook, and would make a great addition to your waffle party topping and syrup collection. Continue reading →
recipes & tips for vegan, dairy-free, eggless waffles & toppings