Ingredients
- 1 recipe Chocolate Banana Crepes
- 1-2 recipes Almond-Coconut Cream
- 1-2 cups cherries, pitted and chopped
- 2 tbsp sliced almonds
1. Prior to serving, place almond-coconut cream on half of the crepe. Top with cherries. Fold crepe. Top with sliced almonds.
Serves 4-8.
Chocolate Banana Crepes
- 1 cup sliced banana (2 bananas)
- 2 tbsp water
- 3 tbsp cocoa powder
- 1 tbsp maple syrup
- 1/4 cup + 2 tbsp ground flax seeds
Directions
- 1. In a food processor fitted with its S-blade, puree the banana,and water until smooth. Add the cocoa powder and maple syrup and pulse to combine. Add the flax seeds and pulse briefly until combined. The batter will now become much more thick.
- 2. Spread the batter onto 2 Teflex sheets (15×15″). Make it into a large sheet of dough. It is important to make them as even as possible. Dehydrate at 105F for 5-6 hours until they can be easily peeled off. Flip onto a plastic mesh and continue to dehydrate for 30-60 minutes so that the other side is completely dry to the touch as well.
- 3. On a giant cutting board, place your pliable crepe. Take a bowl and a paring knife and cut out round crepes.
- 4. Crepes can be stored in the fridge for a week or the freezer for a few months.
Makes 8 crepes.
Almond-Coconut Cream
- 1 cup young coconut meat (from 2 young coconuts)
- 1 tbsp agave, or to taste
- 2 tbsp water
- 2 tsp lemon juice
- 1 tsp almond extract
- 1/4 tsp salt
1. Use a blender to blend until a smooth cream is formed. Thin to your desired consistency.
