Coconut Cream Strawberry Crepes
These Coconut Cream Strawberry Crepes are a delicious raw vegan dessert that I’ve seen convert many!
Ingredients
Coconut Cream
1 cup coconut meat (from young Thai coconut)
1/2 cup coconut water (from young Thai coconut)
2 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Marinated Strawberries
1 pound strawberries, sliced
3 tablespoons maple syrup
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Crepes
1/2 cup coconut meat
1/2 cup coconut water
1/4 cup ground flax
1 tablespoon maple syrup
1 teaspoon
1/2 teaspoon sea salt
Preparation
Coconut Cream
In a high-speed blender, blend all ingredients until smooth.
Place inside crepe.
Marinated Strawberries
Combine all ingredients in a bowl and let marinate an hour.
Place on top of coconut cream in crepe.
Crepes
Mix all ingredients in a high powered blender until you have a pancake like batter.
On the dehydrator paraflex sheet, spread half the batter over the sheet until you have an even and uniform thin layer. Repeat on the second sheet, place on dehydrator trays. You will have two trays. Place in dehydrator at 115 degrees and dehydrate for 3 to 4 hours. The texture should be like a fruit leather sheet.
One crepe sheet can be cut into four even squares to make the crepes.
Fill, roll and add toppings as you like.
A Votre’ Sante
View Recipe 
