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.
Keith wrote on January 1, 2014
We are new to raw food and tonight New Year’s Eve is my wife’s birthday. She asked me to find a meal and dessert that were raw for her birthday dinner. I made theses creeps I stuck exactly to the recipe except for agave, my wife asked me to use honey. These turned out magnificently we thoroughly enjoyed them. I have two small pieces of feedback the recipe does not say how many servings it makes and two the dehydration does not suggest a temperature I did 112 for 8.5 hours and the result was perfect. I have a lot of the chocolate cream left over but we will cope with that 🙂
Maureen wrote on February 28, 2010
I just found your sight and think your recipies are amazing. Just getting started raw
what machines, like blender, juicer etc do you think I should start with?
I just read aajonus Vanderplanitiz book started me thinking.
Thanks for your help
Susan wrote on February 28, 2010
The one I use the most is my food processor. But that is also how I orientate my recipes. I also use by blender, could not live with out a dehydrator, but the juicer hardly sees any action these days. I should use it more but I mostly make green drinks in the vitamix.
Sherri wrote on December 22, 2009
How many does this recipe make? We are making dessert for two families (12 of us) Thanks!
Susan wrote on December 22, 2009
It makes about 5 crepes.
Maria wrote on December 10, 2009
Is there a substitute for the coconut pulp? Unfortunately I’m not able to get my hands on young coconuts, but would love to make these crepes!
Susan wrote on December 10, 2009
You can make it without…it will just be much denser.
GirlonRaw wrote on September 18, 2009
I cannot believe these are raw. I will need to make these VERY soon! 🙂
Gayle wrote on April 22, 2009
These look so amazing. I am looking forward to trying them and many more of your recipes. Just found the site.
Krunsdogs wrote on April 13, 2009
How do you find time to make such amazing dishes?! This looks so good.
Shernell wrote on April 10, 2009
Beautifully done !