Raw Vegan Chocolate Raspberry Crepes
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Some recipes are worth the work! These delicate crepe shells are stunning with the rich chocolate ganache and bright raspberries. You will be amazed at how well the avocado replaces dairy and eggs in the ganache. Young Thai coconuts are available in health food stores and Asian markets. They are white with pointy tops, and the water inside is delicious. You cut them open with a heavy knife (I strongly recommend you watch some videos online if you have never done this before), empty out the water/juice and then scoop out the fresh meat with a spoon. If you can’t find the coconuts, then just replace with an equal amount of fresh banana.
Recipe type: Breakfast
Cuisine: French
Serves: 10 crepes; serves 4 to 6
Crepe Shells
  • ¼ cup (40 g) golden flaxseeds (brown flax is okay, but golden looks prettier)
  • 1 cup (64 g) hulled and sliced strawberries
  • ½ cup (251 g) young Thai coconut meat
  • ½ cup (118 ml) water
  • 1 banana
  • 1 tablespoon (30 ml) maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Chocolate Ganache Filling
  • 1½ small ripe avocados, pitted and peeled
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) melted coconut oil
  • ½ teaspoon vanilla extract
  • ½ cup (55 g) raw cacao powder
Chocolate Sauce
  • 1 cup (236 ml) agave nectar or maple syrup
  • ½ cup (69 g) cashews
  • ½ cup (55 g) raw cacao powder
  • ½ cup (118 ml) water
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
To Assemble
  • 2 cups (250 g) raspberries
  • 1 small bunch mint, for garnish
  1. For the crepe shells, in a dry blender, process the whole flaxseeds on high speed until finely ground. Remove from the blender and measure out ¼ cup (40 g) of ground flax. Put the measured ground flax back into the blender and add the remaining crepe shell ingredients. Puree until smooth, about 1 minute.
  2. On a nonstick sheet (see Notes) spread the crepe batter into a thin layer and put into the dehydrator. You should get several trays of crepe batter, depending on the size of your dehydrator. If you have a small dehydrator, you can process the batter in batches. It will keep in your refrigerator for a few days. It may separate, and if this happens just blend it again in your blender. Dehydrate the crepe shells for 5 hours at 90°F (32°C).
  3. After 5 hours, check them and see whether you can flip the nonstick sheet over and peel it away from the sheet of crepe batter. Carefully peel off the plastic and return the sheet of crepe batter to the dehydrator to finish drying another 3 to 5 hours at 90°F (32°C). The crepe should be flexible, so be careful not to overdry it, or it may become brittle. Remove the finished sheets of crepe batter from the dehydrator. Using a small plate or cup as a guide, cut out 3- to 5-inch (7.5- to 12.5-cm) rounds with a small knife. Wrap the finished shells in plastic wrap and place in your refrigerator. They will keep for several weeks stored in this way.
  4. For the chocolate ganache filling, in a food processor, puree the avocado flesh until smooth. This will probably be too thick to process in a blender, so a food processor is recommended. Then, add the maple syrup, melted coconut oil, and vanilla. Process until smooth. Finally, add the cacao powder and process until the chocolate is fully incorporated. Refrigerate for 2 to 6 hours, or until the mixture begins to set up enough to spread, almost a thick peanut butter consistency.
  5. To make the chocolate sauce, add all of the sauce ingredients to a blender. Puree until smooth. Keep refrigerated. This will last up to 2 weeks.
  6. To assemble the finished chocolate raspberry crepes, spread a few tablespoons of the chocolate ganache down the center of each of the 10 crepe shells. Place 4 raspberries on top of each ganache stripe. Roll the shell into a cylinder, using a little bit of the sticky ganache to help seal the roll overlap (this will help keep it from coming open). Assemble the crepes right before you are going to serve them, as the filling will start to make the crepe shells soggy if they sit for too long. Garnish with fresh mint.
Notes: I recommend making this recipe only if you have a dehydrator! The crepes are pretty delicate and should be made at the lowest temperature possible. Although I recommend elsewhere using your oven as a dehydrator, I think it will be too hot, potentially making the crepes too crisp, and not sufficiently flexible.
When spreading out the crepe batter, you can use a nonstick sheet made for dehydrators, called Teflex, or you can wrap your dehydrator trays in plastic wrap.

Reprinted with permission from Modern Raw by Rachel Carr, Page Street Publishing Co. 2019. Photo credit: Rachel Carr.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-vegan-chocolate-raspberry-crepes