Whisk the dry ingredients together and set aside. Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
With an electric mixer, beat the egg whites into stiff peaks and set aside.
Beat the egg yolks and oil together and add them to the milk. Four the milk mixture into the dry ingredients and mix together until fully incorporated. Stir in the raspberries. Gently fold in the egg whites until the batter is just incorporated.
Cook the waffles according to your maker’s instructions (mine took a little bit longer than suggested to crisp up).
While the waffles are cooking, prepare the drizzle by heating all the ingredients in a small sauce pan over low heat until you have a smooth sauce.
Drizzle the waffles with your chocolate-peanut butter sauce and garnish with raspberries.
Happy Valentine’s Day!! I love each and every one of you! xoxo