Banana and Berry Crepes With Vanilla Cashew

Serving Love: Raw Recipe Series

Banana Berry Crepes With Cashew Cream; the perfect breakfast treat! Bananas have lots of potassium, among other things. Potassium helps us build muscle, keeps our hearts healthy and our bodies balanced in terms of metabolism.

Serves: 4

Ingredients

(use organic ingredients where possible)

BANANA CREPES

• 4 bananas
• 1 tbsp lemon juice
• ¼ tsp cinnamon

BERRY SAUCE

• 2 cups fresh or frozen berries
• 3 fresh dates

VANILLA CREAM

• 2 cups cashews, soaked for at least 2 hours
• 3 tbsp maple syrup
• ½ vanilla bean
• ⅓ cup water
• Celtic salt

Directions

1. Place all crepes ingredients into the food processor or high-speed blender and process.
2. Pour mixture, ¼ cup at a time onto nonstick dehydrator sheets.
3. Dehydrate for around 4-6 hours at 110°F (43°C).
4. Peel them off the dehydrator sheets and place onto baking paper and set aside.
5. Place all berry sauce ingredients into the blender and blend until well combined and smooth.
6. Blend the cashews, water, maple syrup, salt, and vanilla in a blender until smooth and creamy. Place in fridge to set.
7. To assemble, spread cream along the middle of each crepe.
8. Add a few strawberry slices and a small drizzle of berry sauce, then fold and overlap sides in the center.
9. Drizzle some of the berry sauce over the crepes and top with more strawberry slices.
10. Serve immediately.

NOTES*

• If you want to make Chocolate Mousse Crepes, just add 2 tablespoons of raw cacao powder to the crepes and vanilla cream.
• The crepes are ready when they peel cleanly away from the sheet and are still pliable. Even if they are a little crisp around the edges they will soften up if you leave them to sit at room temperature.
• If you don't want to use maple syrup for the cream, you can use fresh dates and add 4 tablespoons of water.
• Stored separately, crepes, sauce, and cream will keep up to one week in the fridge. They call also be stored separately in the freezer for at least 1 month.