Coconut Vanilla Crepes with Rawtella Silk and Strawberries
- Course/Dish: Cookies, Rawtella
- Meals: Breakfast, Snack
- Main Ingredient: Young Coconut
- Difficulty: Easy
- Equipment Needed: Blender, Dehydrator
- Rainbow Green Cuisine: Phase 2
- Makes: 3 crepes
Try this vegan raw crepe recipe! The crepe is made with a base of young coconut meat and we pair it with Rawtella Silk and freeze dried strawberry crumbles.
2 young coconuts (meat only)
3 tbs. coconut sugar
1 tsp. vanilla bean powder
1 pinch sea salt
1 pinch cinnamon powder (optional)
Freeze Dried Strawberries
Blend everything till fine and creamy. Spread a thin round layer of the crepe batter on a non stick sheet. Repeat this until the batter is finished. Dehydrate at 105F for 5-7 hrs or until the crepe is pliable and dry enough. Make sure not to over dry it or it will turn into a giant delicious crepe chip.
In the recipe image we took it a step further and filled the crepe with Rawtella Crunch and drizzled it with Rawtella Silk and crumbled freeze dried strawberries.
Try this vegan raw crepe recipe! We pair it with Rawtella Silk and freeze dried strawberry crumbles.