Dry ingredients:
Take a large mixing bowl and sift the spelt flour and cocoa powder into it.
Add the baking powder and a pinch of salt. Mix well.

Wet ingredients, beat gently:
In a separate bowl, briefly beat the egg or apple sauce until just combined, then add the Tagatesse. Beat gently on a low speed until well mixed – avoid overheating due to friction.

Add the milk, sunflower oil and
vanilla extract, and gently mix
until smooth.

Slowly pour the wet mixture into the dry mixture and stir with a whisk or spatula until you have a smooth batter.
Note: don’t mix too vigorously, as this will keep the mixture light and airy and prevent the Tagatesse from losing its texture.

Add the pieces of Damhert Fondant Chocolate and gently fold them into the batter.

Use the waffle iron carefully:
Preheat your waffle iron to medium heat. Lightly grease it. Bake the waffles for a shorter time or at a slightly lower setting than usual (Tagatesse can burn at high temperatures). 🧇

Bake the waffles for 3–5 minutes, until they are firm and golden brown. Watch the first batch carefully: every waffle iron distributes heat differently. Avoid dark spots, as these may indicate burnt sweetener. 🧇

Carefully remove the waffles from the waffle iron.
Serve warm, optionally with extra chocolate pieces.