Ingredients
- For the Orange Fruit Crepe
- 2 oranges
- 1/2 banana
- 1-2 teaspoons honey, agave or maple syrup
- For the Apple Fruit Crepe
- 2 apples
- 1 lemon
- 1-2 teaspoons honey, agave or maple syrup
- For the Kiwi Fruit Crepe
- 2 kiwis
- 1/2 banana
- 1-2 teaspoons honey, agave or maple syrup
- For the Brownie Filling
- 200 gr. raw cashews
- 100 gr. dates
- 1 tablespoon coconut oil
- 2-3 tablespoons raw honey or any sweetener you want
- 30 ml spring water
- 2 tablespoons raw cacao powder
- a pinch of salt
Preparation
Step 1
Instructions For The Fruit Crepes:
1. Peel and cut the Fruits (be sure to remove all the skin from the citrus Fruits).
2. Blend well with the sweetener.
3. Pour the mixtures on a non-sticky parallexx sheets.
4. Dehydrate for 6-8 hours on 110 F
5. Peel and chill in the refrigerator for a night.
Instructions For The Brownie Filling :
1. Blend the nuts leaving some bigger chunks, then add the dates and blend for 30 more seconds.
2. Add the coconut oil, the sweetener, the water and the salt and blend until all starts to stick together.
3. Add the cacao powder and mix by hand.
4. Pour the mixture on a non-stick parallexx sheet and even with a spatula.
5. Dehydrate for 1 hour at 145°F
6. Then for 3 more hours at 110°F
7. Remove from the dehydrator, cut into square bites and chill for a night.
For assembling
1. Cut into 5‚ square the Fruit Crepe, add 2-3 bites of the brownies inside, fold sides up and tight.
2. The brownies are super delicious and eaten on it’s own, so give them a try :)
3. Serve with a cup of raw nuts milk and enjoy!
Time for preparation: 30 minutes. Makes 20 Fruity Crepe bags.