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Chocolate Waffle Cones and Bowls

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aw vegan gluten free Chocolate Waffle Cones and Bowls

~ raw, vegan, gluten-free, grain-free ~

I would like to share a story that starts back in 1904.  Might as well grab a cold drink and snack for this one.  Oh, OK, don’t worry… I am going to skip over everything that took place between 1905 – 2013.  I will save that for a rainy day.

In 1904 during the World’s Fair, held in St. Louis, Missouri, the birth of the waffle cone took place. When ice cream vendor Arnold Fornachou ran out of paper dishes, Ernest Hamwi, a Syrian immigrant, rolled up some of his zalabia, a waffle-like pastry, and gave it to Fornachou to use.  This new way to eat ice cream quickly became popular throughout the entire fair.

But who says that the waffle cone has to be just for ice cream?  It can be used for many other treats.  For the filling, you can use Young Thai Coconut Yogurt and sprinkle fresh fruits, nuts, or granolas over the top.   Use any cheesecake batter for a frozen dessert!

If you want to stick to traditional ice cream cones, there are many raw ice cream recipes that you can choose from as well.   Those are just a few ideas; I am sure your mind is already racing with thoughts… mine is!

When I made these, I used a waffle cone machine (unplugged of course).  You can usually find them at your local department stores.  Or even check the thrift shops… no need to worry if it works or not!    You don’t have to use this machine at all if you don’t want to invest in one.  You can do all the steps as I instructed below but instead of doing it on the machine, do it on the countertop, it just won’t have the waffle texture.

The main ingredient in this recipe is almond pulp, which is the by-product of making almond milk.  If you are new to this idea, I provided a link below on how to make your own nut milks.  I haven’t tested it, but you can most likely use almond flour in place of the pulp, but it will change the texture and perhaps the flavor just a tad.  If you are up for experimenting… please go for it and let me know how it turns out.  We all learn from one another.  I will be making various desserts with these, and when I do, I will create separate posts for them.  Enjoy and let your imagination run wild!

aw vegan gluten free Chocolate Waffle Cones with pumpkin ice creamIngredients:

yields 28 cones (1/4 cup batter each)


  1. After soaking the cashews, drain and rinse them.
  2. In a blender combine the cashews,  bananas, coconut butter, maple syrup, and stevia.  Process until creamy.   Set aside.
  3. In the food processor, fitted with the “S” blade, combine the ground flax, cacao powder, cinnamon, and salt.
  4. Now add the cashew mixture and almond pulp to the dry ingredients. Processing until creamy and smooth.
  5. You will need a 12 cup food processor or do it in batches.
  6. You can mix all this together by hand in a large bowl, just plan on using your hands, so everything gets well mixed.

Shaping cones:

  1. To make cones I used Cream Horn Molds for molds.
  2. Measure out 1/4 cup of batter and roll into large balls.  Do this until all of the batter is gone.
  3. aw vegan gluten free Chocolate Waffle Cones and bowls presented on barn woodTo make the cones without a waffle cone form:
    • Line the cutting board with a piece of plastic wrap, place the ball in the center, and lay another piece of plastic wrap over the top.
    • Press flat with your palm.  Then use a rolling pin to roll out a circle that is approximately 6″ in diameter.
    • Lightly coat the molds with coconut oil.  Lay the mold on the edge of the circle and roll the mold, wrapping the batter around it as you go. See the photo below.
    • Gently pinch the tip of the cone, closing it, so that ice cream doesn’t leak out when eating it.
    • Lay the cone on the mesh sheet that comes with the dehydrator.  I left the mold inside the cone for part of the drying process.
  4. To make the cone with the waffle maker:
    • Line the waffle cone machine with plastic wrap, place the ball of batter in the center, and lay another piece of plastic wrap over the top.
    • Close the machine and squeeze shut.
    • Open, peel off the top piece of plastic wrap, and remove the flattened waffle cone.
  5. To make the waffle bowls. I used these small bowls for molds.
    • Line the cutting board with a piece of plastic wrap, place the ball of batter in the center, and lay another piece of plastic wrap over the top.
    • Press flat with your palm.  Then use a rolling pin to roll out a circle that is approximately 6″ in diameter.
    • Lightly coat the bowl/mold with coconut oil.  Lay the mold on the cutting board, upside down.  Lay the chocolate disc over the mold and gently press the batter down around the edges so that it is flat against the mold.
    • Lay the mold on the mesh sheet that comes with the dehydrator.  I left the mold inside the waffle bowl for part of the drying process.
  6. To make ice cream waffle sandwich cookies:
    • You can use the same technique as above to flatten the balls; either use the waffle machine to get the pattern or just roll them flat with a rolling pin.
    • Use a circular cookie cutter to make the ice cream sandwich shapes.
  7. Place the trays in the dehydrator and dry at 145 degrees (F) for 1 hour, reduce the heat to 115 (F) and dry for about 10 hours.  Once dry enough and they hold their shape, remove the molds.  Continue drying for another 10 hours or until dry.

Culinary Explanations:


28 thoughts on “Chocolate Waffle Cones and Bowls

  1. Lisa says:

    As a mum with young kids I have to say recipes like this are SOOO appreciated. Your recipes amaze me! Thank you :)

    • amie-sue says:

      Thank you so much Lisa. I hope you give the recipe a try and I hope the kiddos enjoy it! Keep me posted if you would… I highly regard the feed-back from kids. :) BLessings, amie sue

  2. Ludia says:

    Ms Amie-sue, you are something else!

    I’ll be making this, as soon as I have all my ducks lined up,(XD), which won’t be for a while, as I am away, sailing the coastal waters of New England. I will report back when I have made these!

    Thank you,


    • amie-sue says:

      Hugs Ludia….

      Have a wonderful, safe and blessed trip and while you are away I will keep the ducks in check so they don’t get out of hand. hehe Blessings, amie sue

  3. Annie says:

    WOW!… I’m thinking that I’ll line the bowls with raw nutella, fill with raw ice cream and dig in!… love your website and recipes… you’re truly inspiring to all of us… Thank you!

    • amie-sue says:

      Thank you Annie… that sounds wonderful! A person can’t really go wrong with them, can they? :) Enjoy! amie sue

  4. maralyn says:

    you never fail to amaze me you are absolutely brilliant. as i have said before you are the best i have seen creatively. your imagination and inspiration and generousity giving us these recipes i am lost for words. you deserve the best that life has to offer.
    take care

    • amie-sue says:

      Good afternoon Maralyn…. you are precious. Thank you so much for the wonderful compliments. You have no idea how much it blesses me to share my passion with others… and to have it be appreciated. :) hugs!

  5. Glorianne says:

    WOW! These are so beautiful. Your instructions are impeccable…you leave no stone unturned so to speak. THANK YOU for such a professional presentation giving me something to aspire to!

    • amie-sue says:

      Oh thank you Glorianne. I do my best to write out clear instructions so I am really glad that you shared this with me. Have a wonderful day, amie sue

  6. Christina botha says:

    Heya! Just to introduce myself.. My name is christina from New zealand. Im soooo addicted to you and your amazing and awe inspiring recipes! How do you do it? My question to you is.. Do u have a recipe book that i can purchase? Ive looked on amazon etc but cant seem to find one. Have a fab day

    • amie-sue says:

      Welcome Christina… I am glad that you found my site and that you are addicted to it. hehe Right now, I don’t have a cookbook. I only have an ebook where I teach how to make Edible Veggie Bouquets. But I hope to soon one day! I need a clone. haha I hope that my site inspired you and please keep in touch. :) amie sue

  7. Salanda says:

    This is great , how could you make this nut free for those with nut allergies? Seeds and dried unsweetened organic shredded coconut?

    • amie-sue says:

      Good question and one to be explored Salanda. Your combo sounds good but I can be certain since I haven’t made them that way. If you do try it, let me know. We will learn together. :) amie sue

  8. Nicole says:

    This looks so yummy. I too will be trying this out when I have all my ducks lined up:-)

    You’re awesome!

    • amie-sue says:

      Need some help herding (?) then in? Or do you just want me to get the flock out of here? hahahaha Oh dear, I need to go to bed. lol Blessings Nicole. :) amie sue

  9. Linda says:

    Earlier post, Lisa says:
    As a mum with young kids I have to say recipes like this are SOOO appreciated. Your recipes amaze me! Thank you :)

    Amie Sue,
    I am changing it to: as a mum period, who loves sweets (mum not kids~~well kids too, but they are adults)… recipes like this are SOO appreciated by mum’s taste buds~~LOL If I don’t move soon, I am going to go mad with cravings~~ha-ha

    • amie-sue says:

      LOL …. I think you need more coffee. hahaha Have a great weekend Linda. Thank you for sharing that, it gave me a good giggle. amie sue :)

      • Linda says:

        Hi Amie Sue,

        Always glad to oblige with a giggle, chortle, snicker, cackle or laugh~~not enough of them I say. If I drink more coffee, I will really be scarfing down these sweets. Good thing a lot of my kitchen stuff is packed already. Guess I have to get my sweets from juicing! Not a bad way to go…..just not the same savory sweetness!! ha-heee (now is that a chortle or a cackle?)

  10. Elisha says:

    I am allergic to bananas, do you have any substitution suggestions?

    thanks in advance for your help.

  11. andrew says:

    hello Aimee, lovely recipe. if someone wants to only use almonds for this recipe instead of almond flour, would i still be using the 6 cups?

    we dont have any use for almond milk in our house so we just have a whole bunch of almonds. can this work?


    • amie-sue says:

      Hello Andrew,

      My first choice is always almond pulp because of the texture that it gives recipes such as this. I don’t make it with just ground almonds, but it would be worth a try. It will make the batter heavier and maybe a little harder to work with, but it might be worth experimenting with it. If you give it a try, let me know your outcome. Good luck! amie sue

  12. Abbey says:

    Awesome recipe!! Two questions… first, how long do these stay good for and how do you store them? Secondly, can they be made in an oven if I don’t have a dehydrator? Thank you so much for posting! :)

    • amie-sue says:

      Hello Abby,

      I had mine for several weeks, by then they were all eaten up. I did make more and I kept them in the freezer, individually wrapped and then placed in a freezer-ziplock bag and they stayed good for several months. Enjoy! amie sue

  13. Sunflower says:

    Hi Amie and friends in the community,it’s Jahi. I recently bought a cone press and I’m really excited to make this recipe for my family, yet some don’t care for anything chocolate. What in powdered form would anyone suggest to replace the cacao?

    • amie-sue says:

      Good morning Jahi,

      Let’s see, if you want to create perhaps a vanilla or almond based cone, replace the cacao with fine almond flour and add 2-3 tsp of vanilla or 1/2 tsp almond extract. Build to taste. I can’t wait to hear what you think and how the process goes. Enjoy and have fun, amie sue :)

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