Paleo Stroopwafels (Stroop Waffles) (Edit recipe)

Our paleo Stroopwafels are of course not completely authentic, but gosh they’re delicious! They are our spin on the treat hailing from the Netherlands. We’ve created a yummy balsamic caramel sauce to snuggle inside those waffles. We think the balsamic flavor adds a savory layer to cut through all the “sweet” going on. Makes a perfect little afternoon treat to accompany your cup of tea or coffee. Simply place one of these waffles on top of your warm cup of afternoon enjoyment, let the caramel warm up a bit then enjoy!

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	5 g
Carbohydrates:	9 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 24

Ingredients

Paleo Waffle Cones (click for recipe), follow recipe as written, adding .5 tsp cinnamon

Balsamic Caramel Sauce

1.5 cups Coconut Sugar
.75 cups Water
3 cups Coconut Milk, full fat (2 cans coconut milk)
6 Tbsp Balsamic Vinegar
1 Tbsp Vanilla Extract
.75 tsp Sea Salt, fine

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coconut sugar and water to a medium sized saucepan over medium low. Warm until all sugar is melted.
Pour in the coconut milk, vinegar, vanilla and salt. Stir to combine and warm over medium heat, stirring occasionally until it comes to a soft boil. Reduce heat to low and simmer, stirring occasionally, until darker in color and thick. This process could take up to 20 minutes, so be patient. Caramel should be a lovely deep golden color and coat the back of a spoon when done. Pour into a heat proof bowl and place in the refrigerator while you make the waffles. Caramel will thicken as it cools.
To make individual waffles, follow the directions as indicated over on the recipe with the addition of adding the ½ tsp cinnamon that the original recipe doesn’t call for. Using a waffle cone maker or pizzelle press, add 1 tablespoon of batter to the center and bake according to manufacturer’s directions until golden brown. Remove to a cooling rack and repeat until all batter is used. The full waffle recipe will make 52 4-4½ ” individual waffles.
To assemble, spoon about 2-3 teaspoons of caramel onto the center of a waffle that is on a flat surface. Spread slightly with a spoon, then carefully place another waffle on top and slowly press down. Caramel should spread out to the edge. Repeat with remaining waffles.
The caramel recipe will be enough for 24-25 stroopwafels. Depending on how "full" you like those stroopwafels, you may have a little extra caramel. Feel free to serve on or with, all the things!