Unicorn Waffles (gluten/dairy free)I have been dying to share this recipe with you guys, and I’m finally getting a chance to after this crazy amazing weekend of competing! (I will share all about that experience ASAP). But so many of you were dying to know how I made this beautiful treat, so  I thought I would share that first. The Unicorn thing is pretty big right now on social media. You see these gorgeous Unicorn Lattes, smoothie bowls, parfaits…everything! I’m all about it; bright colors are my jam as you guys can probably tell. 

I have been really interested in making natural colored icings and frosting for some time, but never realized how easy it was to do! It’s crazy how many fake and harmful ingredients are in food coloring products at the store (even if they say natural). However, that doesn’t mean we have to have boring food all the time. There are so many natural sources in nature that we can use in place of these food colorings to achieve an even better result. My colors actually turned out pastel which was SUPER awesome considering I’m obsessed with pastels. 

Unicorn Waffles (gluten/dairy free)I used 3 simple ingredients to make the cream cheese drizzle for my waffles achieve the “Unicorn” look: beet powder, golden milk milk (or turmeric powder) and blueberries. THAT’S IT! How cool is that? So the pink was the beet powder, which I got from Sunfood Superfoods. I’m seriously obsessed with their company. They make all-organic, raw, NON-GMO superfoods that taste fantastic and I can feel great about using them because I know they come from the best sources possible. For the yellow color, I used Gaia Herbs Golden Milk mix. I love this because it turns a gorgeous yellow color, and also uses ingredients such as dates, ashwaganda, and vanilla for additional flavor. You could also just use turmeric to achieve this color as well. And for the purple, I just pureed blueberries and added them to the frosting. Delicious right?

Not only are the colors natural, but this recipe is also dairy and gluten-free! I’ve still been trying to maintain these habits as much as possible lately (though I kind of blew that this weekend) but I love when I can make a yummy recipe like this without those things that seem to affect my body in a negative way right now. This recipe really is fit for a princess! (Like you, of course). 🙂

Unicorn Waffles (gluten/dairy free)

Unicorn Waffles (Gluten/Dairy-Free)
These beautiful waffles are fluffy and decadent, topped with a sweet cashew cream-cheese frosting, colored with natural ingredients. Not only will you satisfy your tummy, but you won't be able to stop smiling as you make them. They are just too pretty!
Serves: 4 waffles
  • 3 egg yolks
  • 3 egg whites, room temperature
  • ¼ C. coconut milk
  • 1 C. almond flour
  • ¼ tsp.salt
  • 1 tsp. vanilla extract
  • 1 tsp. pure organic maple syrup
  • 2 T. organic coconut oil, melted
  • coconut oil/coconut oil spray for cooking
  • ¾ cup raw cashews, soaked 2-3 hours and rinsed
  • 2 T. coconut oil, melted
  • 3 T. raw honey
  • 1 tsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • ¼ tsp. sea salt
  • 2-4 T. water, as needed for blending
  • Stevia (to taste)
Frosting Colors-
  • ⅓ C. organic blueberries, pureed
  • 1-2 tsp. Gaia Herbs Golden Milk mix (or turmeric powder)
  • 1-2 tsp. Sunfood Beet Powder (or other organic beet powder)
  1. Combine the first six ingredients in a blender/food processor, and blend until smooth and creamy, adding water as necessary to facilitate blending.
  2. Adjust flavor to taste (adding more Stevia, for sweetness, or not), then transfer to 3 smaller bowls.
  3. In one bowl, add your beet powder, in another, add your blueberries, and in the 3rd, add your golden milk mix/turmeric powder.
  4. Chill the bowls in the fridge for about 30 minutes, to allow the icing to thicken. The longer it chills, the thicker it will get!
  1. Preheat waffle iron.In a medium bowl, whisk egg yolks and coconut milk.
  2. Add almond flour and salt. Combine until smooth and then melted coconut oil.
  3. Whisk egg whites until they form moist, stiff peaks.
  4. Fold about ¼ of egg whites into your waffle batter. Fold batter into remaining egg whites in three parts.
  5. Add maple syrup and vanilla. Mix well.
  6. Scoop ⅓ C. of batter onto a preheated and oiled waffle iron.
  7. Close the lid gently and cook until golden brown and firm.
  8. Remove your frosting from the fridge. Drizzle each color on top of your waffles and serve immediately. Enjoy!

*Waffle recipe adapted from Bravo for Paleo

If you get a chance to try this delicious recipe, make sure to tag me on Instagram @adancersplate and #embraceyourplate so that I can see your gorgeous creations!

Unicorn Waffles (gluten/dairy free)