Raw Cacao Crepes

You have to try these vegan, gluten-free and delicious crepes. Fill em with fresh berries and Sweet Freedom syrup for a delightful mouthful of yum. You can swap a few ingredients to make then low carb, non-vegan and equally delicious.

cacao crepes

Ingredients

150g of fine almond flour
200ml of almond milk
2-4 tbsp of Elements for Life coconut sugar – according to taste
1.5 tsp heaped of Elements for Life raw cacao powder
1 tablespoon of coconut oil, to grease the crepe pan
4 golden flax eggs (see recipe below)
½ tsp of baking powder
Fresh berries and Sweet Freedom syrup for filling

Ingredients for Flax Eggs

1 tbsp golden flaxseed meal (ground raw flaxseed)
2 1/2 tbsp water

Method

First make your flax eggs. Add your golden flaxseed meal and water to a dish and stir. Let it rest for 5 minutes to thicken. Add to the recipes in place of 1 egg and double as needed.
In a medium bowl, whisk the flax eggs, fine almond flour, raw cacao powder, baking powder, and coconut sugar. Whisk until all the ingredients are perfectly combined and no big lumps form. Set aside.
Warm a crepe pan under a medium heat and use absorbent paper to rub the coconut oil on the pan and grease the pan.
Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each batch.
Cook the crepe until the sides start to crisp up, holes begin to form and lift off easily from the frying pan. It should take about 2-3 minutes each, over medium heat.
Loosen with a wide spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Repeat for the next crepes.
To serve, fill each crepe with fresh berries, raw cacao nibs and generous glug of sweet freedom/maple syrup.