You Won't Believe These Crepes Are This Healthy | Chocolate Mango Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while being dairy-free.

raspberries

🥗Healthier: blackberries

💰Cheaper: frozen raspberries

Frozen fruit can be more affordable and just as flavorful.

mango

🥗Healthier: peach

💰Cheaper: canned mango

Canned mango provides similar sweetness and texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often less expensive.

Start by placing the blender jar on the scale and zeroing it.

Add 140 g of filtered water to the blender.

Add 60 g of organic bananas to the blender.

Add 40 g of unsweetened desiccated coconut to the blender.

Add 30 g of liquefied coconut oil to the blender.

Add 30 g of date paste to the blender.

Add 30 g of raw cacao powder to the blender.

Add 10 g of maple syrup to the blender.

Add 10 g of raw cacao butter to the blender.

Add 5 g of fresh lemon juice to the blender.

Add a pinch of Himalayan salt to the blender.

Add 50 g of ground flax seeds to the blender.

Blend the mixture on low speed until smooth and creamy.

Pour the blended mixture into a bowl and scrape down the sides with a spatula.

Measure 45 g of batter for each crepe using a scale.

Spread the batter evenly on a dehydrator sheet using an offset spatula.

Dehydrate the crepes for 3 hours at 118°F, then flip them and dehydrate for an additional hour.

Check that the crepes are malleable but dry to the touch before removing them from the dehydrator.

If using an oven instead of a dehydrator, spread the batter on parchment paper on a cookie sheet and bake for one hour.

Prepare the filling by cutting an apple and measuring out 100 g of it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens