Raw Banana Crepes with Coconut Marmalade Cream

misssk Dessert, Gluten-free, Healthy snacks, Natural healing, Raw, Recipes, Vegan, Veggie Leave a Comment

The idea for these wonderfully tasty banana crepes comes once again from the raw queens, my friends Misha and Tosca. I added chipped coconut and a couple of tablespoons of organic grapefruit marmalade to their cashew cream filling, which creates a few layers of complex, tropical flavors that all hit your tongue in different waves.

Adapted from Raw Food Recipes.

Yield: Makes about 1 dozen big or 2 dozen small crepes

Cook time: 5 1/2 hours, including dehydration time

Ingredients:

2 very ripe bananas, broken into a few pieces each (should be well browned on the outside)

1/2 cup flax meal or fresh-ground flaxseeds

1/2 cup distilled water

For the filling:

1/2 cup cashews, soaked 4 hours

1/4 cup coconut milk, plus more as needed

4 tablespoons unsweetened, chipped or shredded coconut, plus more for garnish

2 tablespoons marmalade

Combine banana, flax meal and water in a blender and puree until completely smooth. Pour out onto a lined dehydrator tray and use a rubber spatula to spread into one even layer. Dehydrate for 4 hours, then flip and dehydrate 1 hour loner, until center is no longer soft and crepe peels easily away from liner. Alternatively, use a small, parchment-lined baking dish or sheet and dehydrate in the oven on the lowest temperature.

Meanwhile, combine cashews, coconut, coconut milk and marmalade in a blender or food processor and blend for several minutes, until smooth and creamy. Add additional coconut milk 1 tablespoon at a time if mixture is too chunky or thick. Refrigerate until crepe is dried.

Use kitchen shears to cut crepe into rectangular pieces. Spoon 1 to 3 teaspoons of cream into the center of each piece and roll to seal shut. Sprinkle with additional coconut and allow to rest for about 5 minutes to soften before serving.

Store uneaten crepes in an airtight container and leftover cream in the fridge.

Originally published for PK4 Media.

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