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Plain Sweet Waffles

1 cup plain self-raising flour
1 cup soymilk
1 tbsp oil
1 tbsp maple syrup

Whisk all ingredients together and prepare in a waffle-maker according to the instructions. Serve with berries, ice cream, whipped cream, maple syrup, chocolate sauce....your imagination is the limit!

This recipe makes approximately 8 waffles, but can safely be doubled or tripled to make more.

Chocolate Chip Waffles

1 cup plain self-raising flour
3 tbsp cacao powder
1 cup soymilk
1 tbsp oil
2 tbsp maple syrup
1/2 cup finely chopped dark chocolate

Sift the flour and cacao together, then add the wet ingredients and stir the chocolate chips in last.

Ensure the waffle-maker is well-greased, so the chocolate doesn't stick.

Eat them hot with vanilla ice cream and a cup of coffee...they make a perfect afternoon tea on a rainy winter's day!

Easy Chocolate Mousse

This is so decadent, nobody would believe it's made without dairy!

600g soft tofu (you can use silken, but press it between paper towel to get as much of the water out as possible)
250g good-quality dark chocolate
2-3 tablespoons of maple syrup, to taste (optional)

Drain any excess water from the tofu. In a food processor or blender, blend the tofu until it is broken up and beginning to look smooth. Add the chocolate (melted - you can do this in a double boiler or in the microwave) and blend until the mixture is extremely smooth and creamy - this could take 5-10 minutes depending on your blender. All the grains of tofu should disappear until you have a very thick, smooth cream.

If the mixture tastes too bitter, add maple syrup or another sweet syrup until the desired sweetness is achieved.

Pour into serving glasses and chill for 1-2 hours until set.

Serving Suggestions
- Top with chocolate shavings or fresh berries
- Alternate layers of fresh berries and mousse in the glass, then top with soy whipped cream immediately before serving.
- If the berries are tart, chop them and place in a sealed container with 1-2 spoonfuls of organic sugar. Shake the container to toss the sugar through, then refrigerate for an hour or so until a light syrup forms. Then layer with your mousse!