The breakfast recipe of legends, high-protein chocolate brownie waffles!
This is a recipe creation made in heaven.
The waffles are fluffy, chocolatey and filling without so much guilt.
We utilise WPC and micellar casein in these waffles to bump up the protein content and to give you both fast acting and slow release benefits which helps keep you full for longer.
If you want to go all the way, there is the option to top these with our cookies and cream raspberry ripple ice cream, which is a must for sweet tooths.
You could have these for a special Sunday breakfast or even as a dessert as they are so divine.
- 50g Bulk Nutrients Micellar Casein in Chocolate or Mug Cake in Choc Cherry
- 75g Bulk Nutrients WPC in Chocolate
- 2 eggs
- 50g hazelnut meal
- 35g dark chocolate melted
- 1 tablespoon coconut oil melted
- ¾ cup milk of choice
- ¼ teaspoon vanilla essence
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 serve cookies and cream raspberry ripple ice cream – recipe below
- 10g raspberries
- 1 teaspoon cacao nibs
- 1 tablespoon no added sugar maple syrup
- 1 tablespoon no added sugar chocolate sauce
- 15g nut spread - we used Mayvers Coconut Super Spread
- Combine all ingredients in one bowl and whisk together until well combined.
- Turn on waffle maker. Add one ladle at a time (enough mix to fill maker) and cook until set.
- Continue with entire mix.
- Top with your choice of toppings.
Cookies and Cream Raspberry Ripple Ice-Cream
- 4 scoops Bulk Nutrients Protein Matrix in Cookies and Cream
- ½ tsp Bulk Nutrients Sweetvia
- ½ cup low fat milk
- ½ teaspoon vanilla essence
- ¼ teaspoon cinnamon
- 1 banana
- 25g low fat ricotta cheese
- Combine all ingredients, except raspberries, in a food processor and blend until smooth and creamy.
- Pour into a container and place in the fridge to set for about five hours.
- Scoop and enjoy.
Ice Cream Nutritional Information
Per serve (132g)/per 100g
Energy (kJ): 962/728 | P (g): 36.6/27.7 | F (g): 3/2.3 | Carbohydrate (g): 12.7/9.6