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Chocolate Vegan Buckwheat Crepes


These healthy chocolate buckwheat crepes are gluten free and filled with a dairy free vegan chocolate cream that melts in your mouth! Plus, they're also refined sugar free! 

 

INGREDIENTS 

FOR CREPES

  • 1 cup buckwheat flour (make sure it's not toasted) 
  • 1 12oz can light coconut milk 
  • 1/2 cup cacao flour 
  • 1/2 cup maple syrup 
  • 1/4 tsp sea salt 
  • 2 Tbsp ground chia or flax seed 
  • 1 tsp vanilla extract 
  • 1 Tbsp coconut oil (for greasing pan) 

FOR CHOCOLATE FILLING 

  • 1 large very ripe avocado 
  • 1/2 cup cacao powder 
  • 1/2 cup nut milk, coconut milk, or water (if using water, add in a tablespoon of coconut or nut butter for creaminess) 
  • 1.5 bars Lily's chocolate (melted) 
  • Extra melted chocolate for drizzling (add a little bit of coconut oil to help with the melting process) 

 

INSTRUCTIONS 

In a large bowl, whisk together buckwheat flour, cacao flour, ground chia/flax seed, and sea salt. 

Pour in milk, maple syrup, and vanilla extract. Whisk together until evenly mixed. 

Heat a large skillet with a little coconut oil and let the oil heat up. 

Reduce heat to low. Pour about 1/4 cup of the chocolate batter into the pan and spread around in a circle, about 7 inches. 

Bring the pan back to medium heat and let cook for about 1 minute. Flip onto the other side and cook for about 15 seconds. 

Remove from pan and place on a large plate. Repeat for the remaining batter. 

While the crepes are cooling, blend avocado and nut free milk or water together at high speed in a large food processor. 

Add in remaining ingredients and blend together. The cream should be thick but goopy - resembling soft frosting! 

To assemble crepes: spoon chocolate cream frosting into a small plastic bag and snip a corner.

In one crepe, squeeze line of frosting straight and near one edge of the crepe. Roll the short side of the crepe towards the long side, like you're rolling up a rug. 

Repeat for the remaining crepes and drizzle with extra melted chocolate! 

 

Recipe from thebananadiaries