Raw Chocolate (Cacao) Vanilla Banana Walnut Crepes
One of my favorite things to do when experimenting with new raw food recipes is to make my “former” favorite foods in a raw version. I love crepes. My daughters and I enjoyed many Sunday mornings with a plate of crepes. But the old version with eggs, flour, sugar, etc. leave me feeling tired and bloated, and nutritionally devoid!
I wanted to make a truly gourmet crepe that would qualify as a raw food dessert crepe. My other name for these is tuxedo crepes because they are black and white compliments of the cacao cream and the vanilla cream filings! I added ground walnuts to the banana crepes not only for nutritional value but also to provide a great texture. Make sure you don’t over dehydrate the crepes or you will have fruit leather!
- 5 ripe bananas
- 1/2 cup ground walnuts
- Place bananas in food processor. Process until liquid.
- Add ground walnuts.
- Spoon into 5″ circles on your teleflex sheets.
- Dehydrate about 8 hours. You want these to be very pliable. If you over dehydrate, they will be too chewy.
Cashew Vanilla Cream
- pulp from one young coconut*
- 1/2 cup cashews, soaked overnight
- splash of Madagascar vanilla
- pulp from one vanilla bean
- Place the cashews in Vitamix blender. Blend on high speed.
- Add the coconut meat and vanilla. Process until well blended. You can refrigerate to thicken if needed.
Chocolate (Cacao) Cinnamon Cream
- 3/4 cup dates soaked until very soft with pits removed
- 2 avocados
- 1 1/2 cups almond milk
- 1/2 cup almond butter
- 3/4 cup cacao
- 1/2 cup agave
- 1 tablespoon cinnamon
- In food processor or blender, combine all ingredients and blend or process until smooth.
- Slice fresh bananas.
- Place one crepe on plate, top with a layer of cacao cinnamon cream.
- Layer with fresh sliced bananas.
- Place another crepe on top of the bananas, spread vanilla cream on crepe, top with more sliced bananas and top with third crepe.