When I think of crepes, I think of a sweet dessert like breakfast dish. But I don’t think healthy. I think more of that Sunday treat. These raw vegan crepes not only are a sweet treat, they’re also packed with lots of vitamins, minerals, healthy fat, and energy! The bananas contain potassium, vitamin B6, Vitamin C, Magnesium, Copper, and Manganese. They make the perfect wrap for these raw vegan crepes.
You can add any fruit you would like to this recipe! I think peaches especially would be yummy too! Since the cashew crème is a vanilla flavor it will go well with just about anything! You can also double the cashew cream recipe and serve it with a raw granola and fruit for a parfait! Everything you need is listed below as well as links to some of the products I used. Enjoy!
Raw Vegan Crepes ingredients (serves 2):
1 lemon juiced
1 Thai coconut, flesh from
1/4 cup fresh coconut water
1 cup raw cashews soaked overnight
1/2 tsp pure vanilla extract
1 tbsp maple syrup
assorted berries or anything you like
Blend your lemon juice and bananas in a blender until a to forms a smooth pourable texture.
Pour this mixture onto non-stick dehydrator sheets (HERE) making 4 circles. Smooth they out using a spatula. Aim for about 5 in circles.
Pop these in the dehydrator (before bed works great) and dehydrate at 115° for about 8 hours or until they peel off the sheet easily.
Add all ingredients for the cashew cream to a blender and blend. Mine is just a tad chunky as you can see in the picture. You may need to scrap the sides of the blender a bit to achieve a small batch like this.
Then assemble your raw vegan crepes! Add a little or a lot of cashew creme to you banana leather, add some berries and Enjoy! To get the flap to stay down I used a dollop of the cream to keep it closed.