Beetroot Chocolate Waffles (Paleo)

I was about to make my waffle recipe for breakfast and decided I wanted to have beets and chocolate instead. The texture of this recipe is spongy; and although one cannot really taste the beets, it’s also not super chocolaty. If you prefer a more chocolate flavour, especially for kids, I would add another tablespoon of raw cocoa powder. I also kept it less sweet, since I planned on pouring a bit more honey over top and eating it with strawberries. But feel free to alter the honey content to your preference.

Both waffle recipes freeze really well. I generally toss them directly in the oven from the freezer and toast for a few minutes to enjoy as a “bread” accompanying an egg breakfast or as waffles with some syrup and fruit.


Ingredients, makes 6

  • 1 cup (precooked) grated beetroot
  • 3 eggs
  • 2 tablespoons melted coconut oil or olive oil
  • 1/4 cup + 2 teaspoons coconut flour
  • 1/4 cup almond flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons raw cocoa powder
  • 2 teaspoons raw honey (I don’t like things too sweet, so you may want to add more if you have a sweet tooth)
  • 1/3 cup coconut milk


  1. In a blender or food processor, blend the beetroot, eggs and oil until smooth.
  2. Add the dry ingredients: coconut flour, almond flour, baking soda and cocoa powder. Blend until well incorporated.
  3. Add the raw honey and coconut milk and pulse until once again well blended.
  4. Pour into the waffle iron and cook according to the manufacturer’s instructions.
  5. Serve with your favourite fruit, additional honey or maple syrup, if desired.