(Watch the video up in the post if necessary.) Preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
When the waffle maker is ready, spoon 1/4 of the batter.
Close the lid and cook 5 minutes. (Push down the lid of your waffle iron for several seconds while cooking.) Then remove with tongs.
In a saucepan, bring the heavy cream to a simmer over low heat.
Turn off the heat and add the chocolate. Leave a couple of minutes, and then stir until melted.
Add the liquid stevia and vanilla and stir well.
(Watche the video in the post if necessary.) Place one chaffle on a plate. Spread about one tablespoon of the chocolate sauce.
Cut out the centre of 2 chaffles, using a 2 inch/5 cm cookie cutter (or just use a knife). Place one of the chaffles with a hole on the chocolate covered chaffle on the plate. Spread about 2 teaspoons of the chocolate sauce. Place the other chaffle with a hole on top. Then, place the cut-out chaffle centres into the hole (or you can just eat these centres if you want...). Compress with the back of a spoon to make room for the chocolate sauce. Then spoon the chocolate sauce into the hole.
Spread about 2 teaspoons of the chocolate sauce over the chaffle with a hole, and then place the remaining whole chaffle on top.
(Optional) Top with whipped cream, cocoa powder, chopped nuts, etc.
Drizzle the left over chocolate sauce.
Slice and enjoy!
Refrigeration will make the chocolate sauce solid. Assemble right before serving.
If you want to add some peanut butter into your chocolate sauce, go ahead!
Per Serving (1/4 Slice):
Calories 268 kcal, Protein 7.3 g , Fat 25.7 g, Carbohydrate 7.7 g, Fiber 3.5 g, Sugar 2.4 g
Per Serving (1/2 Slice):
Calories 536 kcal, Protein 14.6 g , Fat 51.4 g, Carbohydrate 15.5 g, Fiber 7.0 g, Sugar 4.8 g