This raw vegan crepe dessert uses a dehydrated coconut wrap to surround a delightful paste of raw cashews, cacao nibs and dates topped with fresh raspberries and dehydrated coconut shreds. Sweet!
Ingredients (for one crepe):
Dehydrated coconut wrap
10 Fresh raspberries
1 tsp dehydrated coconut shreds
Cashew Cacao Date Paste:
½ cup raw cashews
½ cup Medjool dates
1 tsp raw cacao nibs
Dash of Himalayan pink or sea salt.
Pinch of ground dried vanilla bean.
Place cashew date paste ingredients in a food processor and process until finely chopped and ingredients are blended well.
Lay a line of the paste onto the coconut wrap in its center stretching from one corner to the opposite corner.
Place raspberries along the cashew date paste line and sprinkle with dehydrated coconut shreds.
Roll the crepe up and either serve fresh or keep it for up to one day refrigerated.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today! Also, Raw From The Garden's featured living food chef and recipe book author Alice Dee is now available for interviews, book signings, talks and weekend workshops this year on the Raw Vegan Diet and Cuisine. Contact Alice here to make a booking.