Carob Crepes with Coconut Cream
Description
Looking for a great use for your carob powder? Try this decadent raw vegan crepe recipe with creamy coconut cream.
Recipe by
Ingredients
Carob Crepes (inspired by Ani Phyo's raw crepe recipe) yields 6-8 crepes
1 cup sliced banana
2 TBSP water
2 TBSP carob powder
1 TBSP maple syrup
1/4 cup + 2 TBSP flax meal
Coconut Cream
1 cup coconut meat (from 2 Thai young coconuts)
2 1/2 TBSP agave nectar
2 tsp lemon juice
1 tsp vanilla powder (or extract)
1/4 tsp salt
Methods/steps
Blend the bananas and water until smooth. Add the carob powder, maple syrup and flax meal and pulse until well combined. Pour onto two Teflex sheets and spread evenly (you really want to be sure the thickness is even) with an off-set spatula. Dehydrate at 105 degrees for 5-6 hours. Peel the crepes off the Teflex sheets. If the underside is still wet then dehydrate without the Teflex sheet for another hour. The crepes should be dry but very pliable. Cut into desired shapes. Store for a 7-10 days in the fridge or for months in the freezer.
Coconut Cream
Blend all of the ingredients together until a very smooth, thick cream is achieved.
Garnishes:
blueberries
blackberries
golden dragron fruit
