Dairy-free Chocolate Buckwheat Crepes

Name: Dairy-free Chocolate Buckwheat Crepes
Ingredients: 1 cup buckwheat flour (make sure it's not toasted); 1 12 oz can light coconut milk; 1⁄2 cup cacao flour; 1⁄2 cup maple syrup; 1⁄4 tsp sea salt; 2 tbsps ground chia or flax seed; 1 tsp vanilla extract; 1 tbsp coconut oil (for greasing pan); 1 large very ripe avocado; 1⁄2 cup cacao powder; 1⁄2 cup nut milk, coconut milk, or water (if using water, add in a tbsp of coconut or nut butter for creaminess); 1 1⁄2 bars LILY'S chocolate (melted); Extra melted chocolate for drizzling (add a little bit of coconut oil to help with the melting process)

Details

Time: 0 minutes

These chocolate buckwheat crepes are gluten free and filled with a chocolate cream that melts in your mouth!

Ingredients & Directions

Ingredients

For Crepes:
1 cup

buckwheat flour (make sure it's not toasted)
1 12 oz can

light coconut milk
1⁄2 cup

cacao flour
1⁄2 cup

maple syrup
1⁄4 tsp

sea salt
2 tbsps

ground chia or flax seed
1 tsp

vanilla extract
1 tbsp

coconut oil (for greasing pan)
For Chocolate Filling:
1

large very ripe avocado
1⁄2 cup

cacao powder
1⁄2 cup

nut milk, coconut milk, or water (if using water, add in a tbsp of coconut or nut butter for creaminess)
1 1⁄2 bars

LILY'S chocolate (melted)
Extra melted chocolate for drizzling (add a little bit of coconut oil to help with the melting process)

Directions

Equipment Needed 

large bowl

whisk

large skillet

food processor

In a large bowl, whisk together buckwheat flour, cacao flour, ground chia/flax seed, and sea salt.

Pour in milk, maple syrup, and vanilla extract. Whisk together until evenly mixed.

Heat a large skillet with a little coconut oil and let the oil heat up.

Reduce heat to low. Pour about 1/4 cup of the chocolate batter into the pan and spread around in a circle, about 7 inches.

Bring the pan back to medium heat and let cook for about 1 minute. Flip onto the other side and cook for about 15 seconds.

Remove from pan and place on a large plate. Repeat for the remaining batter.

While the crepes are cooling, blend avocado and nut free milk or water together at high speed in a large food processor.

Add in remaining ingredients and blend together. The cream should be thick but goopy - resembling soft frosting!

To assemble crepes: spoon chocolate cream frosting into a small plastic bag and snip a corner.

In one crepe, squeeze line of frosting straight and near one edge of the crepe. Roll the short side of the crepe towards the long side, like you're rolling up a rug.

Repeat for the remaining crepes and drizzle with extra melted chocolate!

Recipe contributed by the_bananadiaries..