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. There are a couple spellings that I found: STROOPWAFLES (the most traditional) or STROOP WAFFLES – it really varies.
Traditional stroopwafels are yeast based, so let’s get that out of the way. Our PALEO STROOPWAFELS do not have yeast in them. They’re actually a riff on our PALEO WAFFLE CONE recipe and why not? That recipe has been a hit on the blog for almost 4 years now. Our waffle cone recipe makes about 52 individual waffles. You can decide to turn them all into stroopwafles or you can easily halve the caramel recipe and keep a few waffles to enjoy on their own. They’re absolutely delicious all by themselves. A tasty little snack that you can even crumble on top of a bowl of your favorite ice cream or over fresh fruit!
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!
Can you use whatever caramel sauce you want, of course! There are several lovely brands out there to choose from. Most we found weren’t quite thick enough to not soak through the waffle, so make sure that’s the one thing you are certain of before spreading it on.
These do freeze well, so you know where I’m going with this. Make a full batch, freeze half and then you’ll have them ready to go when that post dinner “snack attack” hits you! Or, by all means, enjoy them all within a couple days, zero judgement over here!
For this recipe you’ll need the following:
stroop wafelsCourse: DessertCuisine: DutchDifficulty: Easy
a delightful treat perfect for that afternoon pick me up!
- balsamic caramel sauce
1½ cups coconut sugar
¾ cups water
3 cups full fat coconut milk (2 cans coconut milk)
6 tbsp balsamic vinegar
1 tbsp vanilla
¾ tsp fine sea salt
- 1 recipe Paleo Waffle cone/pizzelles
Follow recipe as written, adding ½ tsp cinnamon
- 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 stroopwafles. Depending on how “full” you like those stroopwafles, you may have a little extra caramel. Feel free to serve on or with, all the things!