Raw Vegan Chocolate Crepe with Sliced Bananas, finished with a delicious sweet Cashew cream.
For the crêpe:
- 1 cup Almond flour
- 1/4th cup Ground flax seeds
- 1/2 cup water
- 1 tsp cacao powder
- Pinch of salt
Add the ingredients together, form a dough, shape into a disc and dehydrate for 3 hours at 45°C, flipping half way through.
For the sweet Cashew cream:
- 1 tbsp cashew butter
- 1 tbsp date paste
- 2 tbsp water (more or less to adjust consistency)
- A pinch of salt
Serve immediately and enjoy! 🤎
