- 4
Ingredients
- Banana Crepes:
- 2 cups mashed banana (about 4 large bananas)
- 1 cup flax meal
- 1 cup filtered water
- 1/2 tsp non alcoholic vanilla extract
- pinch Celtic sea salt
- Chocolate Hazelnut Nutella Cream:
- 1 cup raw hazelnuts
- 1 cup fresh young Thai coconut meat
- 1 1/2 cups coconut water
- 1 cup fresh chopped pitted dates
- 3 Tbsp raw cacao powder
- 2 Tbsp maple syrup
- 1 tsp non alcoholic vanilla extract
- pinch of Celtic sea salt
Preparation
Step 1
Place the ingredients into your Vitamix or high-speed blender and puree until smooth.
Spread the mixture onto four Excalibur dehydrator sheets lined with teflex sheets.
Dehydrate for about 4 hours at 105 degrees until dry but very pliable. You can flip them at about 3 hours if they will peel off.
Place the coconut water and dates in your Vitamix or high-speed blender and blend on high until well combined.
Add in the hazelnuts and blend again until pureed.
Throw in the remaining ingredients and blend until well combined.
Tweak the flavours to taste and chill.
To assemble:
Peel crepes off teflex sheets and cut them into circles by placing a side plate upside down and tracing around it with a very sharp knife.
Lay the “good side” (not the plastic leathery looking side) on your plate and fill it with chocolate mousse.
Fold it over and press it down so it slightly bleeds out the sides.
Garnish with unsweetened dried shredded coconut and enjoy!
Serves 4.