VEGAN CHOCOLATE CREPES

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs provide a less sweet and more intense chocolate flavor.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used to reduce calories while still achieving a crepe-like texture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more cost-effective sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is usually less expensive and widely available.

Start with the wet ingredients: add 1 cup of non-dairy milk to a bowl.

Add 3 tablespoons of maple syrup to the milk.

In a separate bowl, combine the dry ingredients: 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1 cup gluten-free flour.

Blend the wet and dry ingredients together until combined, ensuring not to over mix.

If the batter is too thick, add a little more non-dairy milk to achieve a liquidy consistency.

Spray a non-stick skillet with coconut oil cooking spray and heat it to low medium heat.

Pour a ladle of batter into the skillet and swirl it immediately to cover the bottom as thinly as possible.

Cook until the edges start to lift and bubble, about 1-2 minutes.

Flip the crepe and cook for another minute or two until done, then stack on a plate.

For the filling, melt 3 tablespoons of coconut oil in a separate pan over low heat.

Add 2 tablespoons of honey to the melted coconut oil and mix together.

Slice bananas and add them to the pan, cooking on one side for about 3-4 minutes before flipping.

Sprinkle the bananas with cinnamon and a little salt while cooking until golden brown.

Fill the crepes with the caramelized bananas and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens