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Vegan Chocolate Crepes
Recipe

11 INGREDIENTS • 8 STEPS • 15MINS

Vegan Chocolate Crepes

Strawberries and bananas are the perfect fruits for both chocolate and peanut butter and work perfectly for these delicious crepes. It literally took about 15 minutes from start to finish to make these.
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Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/
Strawberries and bananas are the perfect fruits for both chocolate and peanut butter and work perfectly for these delicious crepes. It literally took about 15 minutes from start to finish to make these.
15MINS
Total Time
$2.83
Cost Per Serving
Ingredients
Servings
2
US / Metric
Crepes
All-Purpose Flour
1 cup
All-Purpose Flour
or Spelt or Garbanzo Flour
Cacao Powder
1/4 cup
Cacao Powder
Almond Milk
6 fl oz
Almond Milk
or Sparkling Water
Maple Sugar
1/4 cup
Maple Sugar
or Coconut Sugar or Agave
Vanilla Extract
1 tsp
Vanilla Extract
up to 2 tsp
Pink Himalayan Sea Salt
1/4 tsp
Pink Himalayan Sea Salt
Whipped Cream
Full-Fat Coconut Milk
1 can
13.5 oz
Full-Fat Coconut Milk, Cold
preferably refrigerated overnight
Creamy Peanut Butter
1/4 cup
Creamy Peanut Butter
Cane Sugar
1 Tbsp
Cane Sugar
or Agave, Maple Sugar, Coconut Sugar
Vanilla Extract
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1076
Fat
63.6 g
Protein
22.0 g
Carbs
115.9 g
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Vegan Chocolate Crepes
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Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/

Author's Notes

Pair with Colombian coffee with Kahlua (my first choice) or Frangelico.
Cooking InstructionsHide images
step 1
To make the whipped cream, scoop out the solidified Full-Fat Coconut Milk (1 can) – do not use the coconut water.
step 2
Whip solidified coconut milk, Creamy Peanut Butter (1/4 cup), Cane Sugar (1 Tbsp), and Vanilla Extract (1 tsp) together until it is fluffy. Set aside.
step 3
To make the chocolate crepes blend All-Purpose Flour (1 cup), Cacao Powder (1/4 cup), Almond Milk (6 fl oz), Egg Replacer (1), Maple Sugar (1/4 cup), Vanilla Extract (1 tsp), and Pink Himalayan Sea Salt (1/4 tsp) together. The resulting batter should be thin.
step 4
Heat your griddle or pan with spray or coconut oil.
step 5
Pour the batter to make a large and thin circle
step 5 Pour the batter to make a large and thin circle
step 6
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top.
step 6 Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top.
step 7
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.
step 7 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.
step 8
Serve. Optionally you can top with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut.
step 8 Serve. Optionally you can top with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut.
Tags
view more tags
Breakfast
Dairy-Free
Comfort Food
Shellfish-Free
Vegan
Vegetarian
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