Preheat your waffle iron and spray with Coconut Oil spray.
In a large bowl, measure out the coconut milk and apple cider vinegar. Together, these create vegan "buttermilk". In a separate smaller bowl, combine the dry ingredients-- oat flour, baking powder, salt.
Mix in the other wet ingredients to your vegan buttermilk-- coconut sugar, vanilla-- then WHISK in the dry ingredients. Whisking will ensure there are no lumps.
The batter will bubble, this is because the baking powder and apple cider vinegar are reacting to make the batter fluffier. It's a great egg replacer.
Make waffles as directed. As they are cookin', start on the chocolate sauce. Make sure all ingredients are room temperature so that the coconut oil won't harden. Stir together Coconut Oil, Maple and Cocao powder. This is your easy chocolate sauce!
To make the whipping cream with organic diary, combine the whipping cream with a splash of vanilla an stevia and beat with electric beaters for 6 minutes. To make the whipping cream vegan, refrigerate two cans of coconut milk upside down over night. Drain the liquid from the thick cream. When the coconut cream is at a temperature where you can use the electric beaters, follow directions as above.
When the waffles are all done, plate with fresh fruit and enjoy!