Crêpe Du Jour!
I love writing recipes that re-create food I've experienced while traveling. The flavors instantly transport me back to a specific time in my life and I linger in the memories of a past trip or experience. This raw vegan nutella crepe is even better than the ones on the streets in Paris. Eat as many as you want!
1 C coconut meat
1/2 C water
2-3 tsp lemon or lime juice
1/4 C date - apricot paste*
1 tsp vanilla
In a food processor place 3/4 C each pitted dates and dried apricots. Process until a ball forms.
In high speed blender place al ingredients and blend until smooth. pread into large round circles on a reflex sheet and dehydrate 8 hours or overnight.
1 1/2 C hazelnuts
1 C dates
1/4 C cacao powder
1/4 C plus 2 Tbs hazelnut milk
In a food processor process hazelnuts until finely ground. Sift out flour and process remaining into butter. Add dates and process util incorporated. Add cacao powder and mix. Add milk until creamy.
Spread hazelnut spread evenly onto round crêpe. Top with banana chips or anything you like. Fold and eat! RAW 4 NRG!