• 1 1/2C almonds
  • 1 1/2C golden flax
  • 1/2C date puree
  • 1t vanilla extract
  • 1/4t sea or Himalayan salt
  • 1/2C water
  • 1/8C coconut flour


  1. Grind flax and almonds together in blender or food processor to a flour consistency. Place in large mixing bowl.
  2. Add all other ingredients except for coconut flour, and mix through with your hands to make a sticky dough.
  3. Add coconut flour and knead into a less sticky dough.
  4. If you have a dehydrator, take out one of the mesh tray liners and lay it on the bench. They have that lovely criss cross pattern that will make your waffle cone look like a real waffle cone! Lay a large piece of plastic wrap over the top of that.
  5. Make a small ball of dough, and place it on the plastic wrap.
  6. Place another large piece of plastic wrap over the top of that, and flatten the dough out with your hands.
  7. Take a rolling pin and roll the dough out flatter, but not too thin or it won’t hold its shape. About 3-5mm is good. You want to get a vaguely circular shape here.
  8. Make a small cone shape with cardboard or paper – make as many as you want to make waffle cones. You’ll need this to pop inside your cone while the outside dehydrates, so that it doesn’t collapse.
  9. Roll up your dough into an ice cream cone shape, and pop one of your paper/cardboard cones inside. Place on a dehydrator tray. Repeat until you’ve used all your dough.
  10. Dehydrate for approx. 8 hours at 40deg, remove paper cone when you’re satisfied that it’s strong enough to hold the shape, and return to dehydrator for a further 8 or so hours to dry the inside.
  11. Waffles cones are ready to go when you deem them crunchy enough!