Raw Cacao Crepes (Raw Food Recipe)

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and budget-friendly.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Honey is usually cheaper and provides similar sweetness.

cacao nibs

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate shavings

Chocolate shavings are more affordable and still add texture.

Blend in a high-speed blender until smooth.

Form 8 equal-sized crepes of about 12cm on non-stick dehydrator sheets, being sure not to spread too thinly.

Dehydrate at 115°F for 4–5 hours or until you are able to remove them from the dehydrator sheets.

Return to the dehydrator on the mesh trays for a further 2 hours.

The crepes should be dry to the touch but still very soft.

Blend the cashews, water and probiotics in a high-speed blender until smooth.

Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature.

Blend in the lemon juice, apple cider vinegar and salt.

Optionally transfer to a fridge overnight to firm up.

Blend all ingredients for the chocolate sauce in a high-speed blender.

Mix the berries with the crème fraîche.

Take one of the crepes and fold in half twice.

Open up one of the crepes so it forms a cone and fill with some crème fraiche and berry mixture.

Arrange 3 on a plate and drizzle with the chocolate sauce.

Sprinkle cacao nibs and crushed pistachios to garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens