In a large bowl, add baking flour, coconut sugar, baking powder and zest from lemon. Stir to combine.
In a separate medium bowl, add egg, non-dairy milk, coconut oil and juice from lemon. Whisk to combine.
Add the wet ingredients into the dry ingredients and mix until incorporated.
In a mini waffle iron (we used a heart shaped one), add batter and top with a couple of raspberries. Close and let waffle cook until done.
Continue making mini waffles until batter is gone. This should make around 8 mini waffles.
Using a charcuterie board, arrange waffles, blood orange, almonds, strawberries and fresh mint. Add the honey into a small ramekin, non-dairy yogurt into a small ramekin and set along board to be used as dip.
Top entire board with any extra lemon zest and enjoy!