Hey, beautiful!

How’s your summer going? Mine is beginning to go fantastically.

I’m falling back into alignment and, as a result, things are just starting to flow. On that topic, do you ever notice that when you heed the advice of your inner voice, life just works out better? I do. But sometimes, I ignore that inner voice, and I act on ego. When this occurs, I become more stressed, I take out my frustrations on others, and I fall into depression.

I don’t think we’ll ever remain in a state of enlightenment. But, through daily practices and conscious intention, we can (for the most part) allow our best selves to shine through and, as a result, improve this world. That’s my goal with everything I do, particularly Bloom for Life. I hope the resources I share help — even if just a little bit.

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Onward! The other day, I was perusing cookbooks in the Boulder Library when I came across Chocolate Covered Katie’s cookbook. Everything looked so delicious! So, I decided to give a few recipes a try.

Credit: Peanut Butter Fingers
Credit: Peanut Butter Fingers

The first was this vegan chocolate chip cookie dough dip. You would never believe it is made with chickpeas and dates as the base. Mind-blowing, right??

And then I made these chocolate waffles for my partner, Aaron.


The texture was great and I loved the way the edges crisped in the waffle machine (which we bought at a garage sale for $3 the other day, thankyouverymuch). However, the taste was pretty plain. So, I topped them with a glaze (not healthy) and chocolate chips (semi-healthy, as they are the vegan variety).


Without further ado, here is a new recipe I am delighted to share with you all. 


Vegan Chocolate Brownie Waffles

Preparation Time: 20 minutes

Serving Size: 6 waffles


  • 1 cup spelt flour or all-purpose flour
  • 1/2 cup + 2 tsp cocoa or raw cacao powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup or raw honey
  • 3/4 cup plant-based milk (cashew, almond, coconut, etc…)
  • 1 Tbsp + 2 tsp coconut oil
  • 1 Tbsp + 1 tsp pure vanilla extract


  1. Grease a waffle iron and preheat it as needed.
  2. In a medium-size bowl, combine the flour, cocoa powder, baking powder, baking soda, sea salt.
  3. In a separate bowl, mix the raw honey or maple syrup, vanilla extract, and coconut oil.
  4. Add the wet ingredients to the bowl with dry ingredients, and stir until well-combined.
  5. When the waffle maker is hot, follow your machine’s specific instructions to make a waffle. Repeat until all of the batter has been used.
  6. Serve as desired. I topped mine with a simple glaze (1/2 cup powdered sugar + 1-2 Tbsp almond milk) and vegan chocolate chips.
  7. Enjoy!

I hope you guys enjoy this recipe. It was very easy to make and was gobbled up by Aaron, so I personally believe it’s good enough to share.

Until next time,