Raw Vegan Banana Chocolate Hazelnut Nutella Mousse Crepes18
It is DAY 31, the last day of "Raw Food Recipes with Excalibur" and we have had an incredible month of delicious raw vegan recipes all made in the Excalibur Dehydrator. It has been quite a party! I would like to thank each and every one of my incredible guests for their gracious participation and generosity sharing the delicious creations they whipped up in their Excalibur Dehydrator. One of my readers emailed me saying, "August was like dehydrating 101!" I couldn't agree more. If you don't have one of these babies yet you can either enter this month's giveaway to win a 9-tray dehydrator, or you can just purchase one now and receive 10% OFF and FREE shipping using coupon code: BlenderGirlEXC.
So let's just recap for those of you who missed out on some of the recipes:
Week 1 started with Carol Alt's delicious Salad Pizza, then continued with Sarma Melngailis's "can't stop eating Coconut Lime Cookies, and Blythe Metz's delectable Spicy Kale Chips. We finished the week with Ron Russell's wonderful Cheesy Vegetable Casserole and NataliaKW's incredible Lavender Cream Blintzes With Blackberry Syrup.
Then Week 2 kicked off with Brendan Brazier's sensational "Toasted" Apple Cinnamon Cereal. Penni Shelton served up her sumptious Chili Rellenos with Mole Sauce & Mango Chipotle Salsa, and Young and Raw shared their super tasty Crispy Mexican Vegetable Crackers. The dynamic Jason Andrew Wrobel gave everyone a treat with his unbelievable Superfood Fudge Brownies, and Low Fat Vegan Chef shared her quick and easy Mediterranean Flax Tortilla Wraps. The weekend was all about treats, as the lovely Natasha Kyssa shared her magical Lemon Pie Macaroons, and Raw Judita whipped up her awesome Orange Cranberry Scones!
During Week 3 we enjoyed Kitchen Stewardship's rawmazing Cardamom Spice Granola, and learned the value of decadent Vegan Double Chocolate Chip Cookies courtesy of Diana Stobo. Chef Be*Live followed that up with his Spicy Kale Jerky, and Russell James showed us now to make sensational Raw Vegan Mediterranean Buckwheat Bread. Choosing Raw then shared her gorgeous Beet and Hemp Granola; and Girl On Raw gave us an ingenious way to use leftover almond pulp to make her Garlic & Rosemary Crackers with Capri Cheese. The Holy Kale then finished off the week beautifully with her Raw Vegan Burgers with Tomato Caprese Salad; and Food Storage Moms gave us the most creative way in the world to get kids to eat green smoothies with their unbelievable Tropical Green Smoothie Leathers.
Week 4 exploded with another fabulous breakfast when Heather Pace served up her Oatmeal Crunch Cereal. Uncooking 101 shared their Super Easy Falafel, and we learnt how to make Euphoria Loves RAWvolution's famous Raw Vegan Onion Bread. I shared the best secret in town -- Chunkie Dunkies with her Raw Vegan Apple Raisin Walnut Cookies; and Brandi from Raw Foods On a Budget showed us how cheap eating raw can be with her Green Beans and Italian Marinara Sauce. The weekend was all about snack attacks! The gorgeous Kristina Gabrielle Carrillo-Bucaram served up her Zucchini Chips with Marinara Dip; Self Sufficient Me served up his awesome Tamarillo Fruit Balls; The Rawtarian shared her Sweet Potato/Yam Chips; and Raw Glow shared her fantastic No Nut Carrot Pulp Cookies.
Then there was this week -- Week 5, where we closed out the month in style with the Ravishing Raw Lasagne Stacks; Kristen Suzanne's incredible Chocolate Chia Crackers; Christy Smith's showstopping Sweet Pumpkin Layer Cake; and Amber Stott's simple and fresh Corn Tostadas with Guacamole and Tomatoes. It has been quite a RAWSOME party.
Putting the calendar together I noticed that one of the simplest tastiest recipes to make in the Excalibur Dehydrator was glaringly absent -- raw pancakes and crepes. They are so easy, take hardly any time to dehydrate, are gluten free and flour free, and absolutely delicious. So, we finish the event with these simple raw vegan banana chocolate hazelnut mousse crepes. Now I LOVE traditional nutella crepes. But I thought seeing as I already posted a chocolate hazelnut nutella spread recipe some time ago, I would fill these crepes with a mousse that could be used for other things. But you can fill these with the straight nutella if you like. If you want to be strictly raw just use raw hazelnuts like I did for this mousse.
Now, raw foodists far and wide have been making raw crepes for years. I am not reinventing the wheel here. I am just offering my favourite version. For the crepes, you don't want to spread the mixture too thin or you will get more of a fruit leather consistency. You can make fruit leathers by just spreading mashed banana on teflex sheets and dehydrating. If you mix flaxmeal in with the banana and a bit of water you get a much more pliable texture reminiscent of traditional wheat-inspired crepes. But you need to spread the mixture a little thicker than for leathers. I find I get the best results when I check them about 3 hours in, and if they will peel off, I flip them over for another hour. You need to keep checking them to get them juuuuust right.
I like to make crepes out of a base of either bananas or coconut meat. I thought I would use fresh raw coconut to make the chocolate mousse, so I thought I would mix it up and use banana for the crepes. Besides, the combination of bananas, chocolate, hazelnut, and coconut makes for an incredible taste sensation that is both simple and spectacular at the same time. The chocolate and hazelnuts hit you with the first bite, and then you catch the banana on the back end. YUMMO!
You can serve these crepes with raw ice cream or raw cream. The chocolate mousse filling can be enjoyed on it's own as a dessert too. If you can't find young Thai coconuts or don't want to crack them, you could use a base of avocado and adjust the quantities of cacao and sweetener until you get the balance right. Either way, this quick easy dessert is a winner on all levels.
I hope you have enjoyed this month of raw vegan recipes. I have had such a fantastic time sharing these chefs with you. I am a little sad that it officially comes to an end today. But I am really excited about the Vitamix 750 Giveaway that starts tomorrow! September is going to ROCK!
So stick with me! You ain't seen nothin yet! HA!
Raw Vegan Banana Chocolate Hazelnut Nutella Mousse Crepes
- Banana Crepes:
- 2 cups mashed banana (about 4 large bananas)
- 1 cup flax meal
- 1 cup filtered water
- 1/2 tsp non alcoholic vanilla extract
- pinch Celtic sea salt
- Place the ingredients into your Vitamix or high-speed blender and puree until smooth.
- Spread the mixture onto four Excalibur dehydrator sheets lined with teflex sheets.
- Dehydrate for about 4 hours at 105 degrees until dry but very pliable. You can flip them at about 3 hours if they will peel off.
- Chocolate Hazelnut Nutella Cream:
- 1 cup raw hazelnuts
- 1 cup fresh young Thai coconut meat
- 1 ½ cups coconut water
- 1 cup fresh chopped pitted dates
- 3 Tbsp raw cacao powder
- 2 Tbsp maple syrup
- 1 tsp non alcoholic vanilla extract
- pinch of Celtic sea salt
- Place the coconut water and dates in your Vitamix or high-speed blender and blend on high until well combined.
- Add in the hazelnuts and blend again until pureed.
- Throw in the remaining ingredients and blend until well combined.
- Tweak the flavours to taste and chill.
- To assemble:
- Peel crepes off teflex sheets and cut them into circles by placing a side plate upside down and tracing around it with a very sharp knife.
- Lay the “good side” (not the plastic leathery looking side) on your plate and fill it with chocolate mousse.
- Fold it over and press it down so it slightly bleeds out the sides.
- Garnish with unsweetened dried shredded coconut and enjoy!
- Serves 4.
Piggy Cooking Tips
a speedy way to ripen bananas
Placing unripe bananas in a paper bag is a great natural way to ripen bananas. The paper bag traps the ethylene gas produced by the bananas speeding up the ripening, but allows the oxygen to circulate so the bananas don’t rot. If you want the bananas to ripen even more quickly add an apple or an avocado in the bag which increases the amount of ethylene gas produced.