To make the whipped cream, scoop out the solidified Full-Fat Coconut Milk (1 can) – do not use the coconut water.
Whip solidified coconut milk, Creamy Peanut Butter (1/4 cup), Vanilla Extract (1 teaspoon), and Cane Sugar (1 tablespoon) together until it is fluffy. Set aside.
To make the chocolate crepes blend Vanilla Extract (1 teaspoon), Maple Sugar (1/4 cup), Pink Himalayan Sea Salt (1/4 teaspoon), Cacao Powder (1/4 cup), Almond Milk (6 fluid ounce), Egg Replacer (1), and All-Purpose Flour (1 cup) together. The resulting batter should be thin.
Heat your griddle or pan with spray or coconut oil.
Pour the batter to make a large and thin circle
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top.
Remove the crepes and place them onto a plate as they are done and let them cool. They must cool before you add the whipped cream inside.
Serve. Optionally you can top with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut.