Raw Chocolate (Cacao) Vanilla Banana Walnut Crepes

by Susan on April 10, 2009

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!

Banana Crepe

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!

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{ 11 comments… read them below or add one }

Shernell April 10, 2009 at 9:35 pm

Beautifully done !


Krunsdogs April 13, 2009 at 6:42 am

How do you find time to make such amazing dishes?! This looks so good.


Gayle April 22, 2009 at 9:18 am

These look so amazing. I am looking forward to trying them and many more of your recipes. Just found the site.


GirlonRaw September 18, 2009 at 2:37 pm

I cannot believe these are raw. I will need to make these VERY soon! :)


Maria December 10, 2009 at 5:05 pm

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 December 10, 2009 at 5:19 pm

You can make it without…it will just be much denser.


Sherri December 22, 2009 at 11:52 am

How many does this recipe make? We are making dessert for two families (12 of us) Thanks!


Susan December 22, 2009 at 2:30 pm

It makes about 5 crepes.


Maureen February 28, 2010 at 11:33 am

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 February 28, 2010 at 11:50 am

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.


Keith January 1, 2014 at 1:00 am

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 :)


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