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!
Cacao and Vanilla Banana Walnut Crepes
- 5 Ripe Bananas
- 1/2 C 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 C 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 C Dates soaked until very soft with pits removed
- 2 avocados
- 1 1/2 C. Almond Milk
- 1/2 C Almond Butter
- 3/4 C Cacao
- 1/2 C Agave
- 1 T Cinnamon
In food processor or blender, combine all ingredients and blend or process until smooth. Refrigerate.
To Assemble Crepes:
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. These are very yummy, beautiful and good for you!