Strawberries & Cream Boats

Here’s a drool-worthy recipe for a dessert Chaffle (waffle) reminiscent of a cream horn that I have fooled even the most discerning of carb-lovers. The zesty lemon boat is filled with a strawberry jam, topped with Chantilly cream and lightly dusted with coconut flour.
A mini waffle maker was used for this recipe but any shape or size will work just fine.


For the Chaffle Boats
4 tablespoons almond flour
1 egg
2 tablespoons grated mozzarella
½ teaspoon vanilla extract
½ teaspoon baking powder
zest of one lemon
1 teaspoon of sweetener (to taste)
Mix all ingredients into a batter and cook as conventional waffles.
To create the boats, place each in a glass while they are still warm and cool on a rack


For the Jam
Strawberries (or any berry to suit your taste) See video below for a full tutorial on raw jams

For the Chantilly Cream
100 ml Thick whipping cream
½ teaspoon vanilla extract
1  teaspoon sweetener (to taste)
Whisk until thick and pipe (or spoon) onto the jam filled boats

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