Heat waffle iron to high heat. Place the raw eggs, hard boiled eggs, natural sweetener, protein powder, cocoa powder, baking powder and salt in a blender or food processor and combine until smooth and thick. Add the coconut oil and extract to combine well.

Grease the hot waffle iron. Place 3 tablespoons mixture into the center of the iron and close. Cook for 3-4 minutes or until golden brown and crisp.

Remove from waffle iron and serve with ice cream and sauce.

To make the ice cream, In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen! Turn off ice cream maker. Store in airtight container in the freezer.

Meanwhile, make the peanut butter sauce by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth.