Chocolate-Dipped Waffle Sticks

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 545 cal
• 10g protein
• 68g carbs
• 28g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp cocoa powder
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups whole milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 tbsp coconut oil
• 1/4 cup rainbow sprinkles
• 2 tbsp crushed freeze-dried strawberries
• 2 tbsp finely chopped toasted almonds
• as needed nonstick cooking spray

Instructions

1. 1Preheat a Belgian or standard waffle iron to medium and coat lightly with nonstick spray.
2. 2Whisk flour, cocoa powder, sugar, baking powder, and salt together so the cocoa is fully blended with no dry pockets.
3. 3In a second bowl beat milk, eggs, oil, and vanilla until uniform, then pour into the dry mix and stir until a smooth, pourable chocolate batter forms.
4. 4Cook the batter in the iron until the waffles are set and lightly crisp, about 3 to 5 minutes; transfer to a cutting board.
5. 5While still warm, slice each waffle into long finger-width sticks using a sharp knife so they hold together for dipping.
6. 6Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until completely smooth and glossy.
7. 7Dip one end of each waffle stick into the melted chocolate, letting excess drip back into the bowl, then immediately roll or sprinkle the wet chocolate with sprinkles, freeze-dried strawberries, or chopped almonds.
8. 8Lay the dipped sticks on a parchment-lined sheet and refrigerate 10 to 15 minutes until the chocolate shell is firm to the touch.
9. 9Arrange the cooled sticks on a platter and serve chilled or at cool room temperature for a playful handheld dessert.