1. Heat the almond milk in a sauce pan or microwave until hot, but not boiling. Add the chocolate truffle tea and steep for 3 minutes. Strain and set aside.

2. In a small saucepan over medium-low heat, mix together the chocolate chips, ¼ cup of the milk tea, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.

3. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the waffles. If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. If needed, very lightly reheat it on low heat, stirring constantly, until it's soft enough.

4. In a large bowl, combine almond flour, cassava flour, cocoa powder, coconut sugar, baking soda and salt. Stir until well combined and press out any clumps.

5. Add in the eggs, coconut oil, vanilla, and remaining milk tea. Stir until completely mixed and no dry pockets remain.

6. Heat up your waffle iron according to the manufactures directions. Once fully heated, spray with non-stick spray and scoop 1/4 cup of batter in each compartment. Close the top and cook until steam stops. About 4 minutes for the first batch, 3 minutes for the second batch, and a little less for the last batch. If you have a larger waffle iron it may take less batches.

7. Remove waffles, transfer to a plate, and repeat until all batter is used. Allow waffles to cool.

8. Spread 1 tablespoon of frosting on top of each waffle for a thin layer and 1 1/2 - 2 tablespoons for a more generous portion. Can also be piped. If doing that, you'll likely need quite a bit more frosting than 1 tablespoon per waffle. I wouldn't recommend piping a huge mound of frosting, though, as this frosting is very rich!

9. Stack your waffle cake, garnishing with any fruit you may desire or additional toppings. Enjoy!