Black Forest Chaffles

Preheat chaffle maker.
Place the eggs, Further Food chocolate collagen, sweetener, gelatin, extract and baking powder in a medium bowl. Use a hand mixer on high to combine until light and fluffy.
Grease the chaffle maker with avocado oil spray and place 2 tablespoons of batter into the chaffle maker. Close and allow to cook for 2 minutes or until cooked through. Remove chaffle and repeat with remaining batter.
Meanwhile make the glaze by placing the ingredients into a small bowl. Use a fork to combine well. If it is too thick, add more unsweetened macadamia nut milk; if it is too thin, add more allulose and chocolate collagen. Taste and adjust sweetness to your liking.
Drizzle the chaffles with the glaze.
Store extras in an airtight container in the fridge for up to 3 days. Can be frozen for up to a month. To reheat, place into a 350 degree F oven (or a warm chaffle maker) for 2 minutes or until heated through.