Vegan Chocolate Crepes Stuffed With Paleo Caramelized Bananas

Hello Healthy!!

These Vegan Chocolate Crepes are to die for! The only thing that would make them better are Paleo Caramelized Bananas. Oh wait.. GOT EM!  

This recipe serves 3-4 people or 2 very hungry people.  

If you're having friends over and want to impress them with a beautiful and secretly healthy breakfast, make these! 

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This recipe makes 12-16 6-inch crepes (3-4 people.)

For 1-2 people, divide recipe in half. 

 

INGREDIENTS

For The Crepes: 

1 Cup non-dairy liquid (I used almond milk)  

**Note** you may need more almond milk if the batter is too thick

3 Tablespoons Agave (Can be substituted with maple syrup or any sweetener of your choice)  

1 Cup Gluten-Free Flour (I used GF Oat Flour) 

 1/4 Cup Cacao Magic Superfood Powder (Can be substituted with Unsweetened Cocoa Powder)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

 

For the Paleo Caramelized Bananas: 

2 Large Slightly Green Bananas (if they are slightly ripe, that's okay)

3 Tablespoons Coconut Oil

2 Tablespoons CacaoBee Honey OR any honey of your choice 

1 Teaspoon Ground Cinnamon  

A Pinch Of Salt

 

DIRECTIONS

 For the Crepes:

1.  In a large bowl or a small blender, blend all ingredients together and place batter in the refrigerator and allow to thicken for 5 minutes. The battery should be very liquidy. If it is not, add more liquid and blend. 

2. Once it's ready, heat a small sauce pan and spray with nonstick cooking spray. Poor about 1/4 cup of the batter into the pan and swirl the pan around until the batter makes an evenly coated circle. Let cook for 2 to 3 minutes and flip. Cook the other side for another 1 to 2 minutes. Then place the crepes on a plate while you make your caramelized bananas.

 

For the Paleo caramelized bananas

 1. In a medium sauce pan, turn the heat on low and add the coconut oil and honey. Mix a bit until they are both melted.

2. Slice both bananas in half inch thick pieces. Put the bananas in the pan. Sprinkle the bananas with cinnamon and salt. Wait 3-4 minutes or until the bananas are Caramelized on one side. Then toss the bananas around in the pan until they are all flipped over. Cook again for 3-4 minutes. 

3. Put the banana mixture into each crepe and fold them up. Serve and enjoy! 

 

Cream Caramel Stuffed Honey Cookies

What did the cream caramel say to the cookie?

"HONEY I'M HOME!"

I call these Heaven cookies because you feel like you're in heaven while you're eating them. They are hands-down one of my favorite cookie recipes EVER. Honestly, any stuffed cookie is fun and tasty but I cannot tell you how many of my friends and family members ask for these babies. All. The. Time. There's honey in the cookie dough so it stays soft and has this nostalgic, buttery, sweet and wonderful taste that is powerfully addicting. YOU MUST TRY THESE!! 

Unwrap all of your candies- don't eat yet!

Then scoop up a small amount of cookie dough- about 1+1/2-2 Tbsp of dough.

Split the ball of dough in half and cover the caramel completely so that no part of the candy is showing. 

Like this! Then roll the dough ball in the cinnamon sugar mixture. Place on your baking sheet and bake for 8-10 minutes. 

Just until they are a very light golden brown. How pretty is this!

INGREDIENTS:

For the cookies:

1+1/2 sticks (12 Tbsp) salted butter

3/4 Cup granulated sugar

1/2 Cup dark brown sugar, packed 

1/4 Cup raw honey

2 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1 tsp baking soda 

1 egg, at room temperature 

2+1/2 Cups all-purpose flour 

 

For the cinnamon sugar coating:

1/4 Cup granulated sugar

1/4 tsp ground cinnamon 

You will also need:

3 small bags of Cream Caramels OR any type of soft caramel candy you prefer

 

 

DIRECTIONS:

1. Preheat your oven to 375F. Line a baking sheet with parchment paper or a Silpat baking sheet. Set aside. Unwrap all of the caramels.

2. In a stand mixer with a paddle attachment, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla and baking soda. Slowly add the egg and mix until incorporated. Stir in the flour, scraping down the sides as needed. Once a dough is formed, in a separate small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.

3. Using a small ice cream scoop or a spoon, scoop up a small amount of dough (about the size of 1+1/2 Tbsp-2Tbsp) and split it in half. Place both sides of dough around a piece of Cream Caramel and cover the candy completely with the dough, making sure no part of the caramel is showing. Roll the dough ball in the cinnamon sugar mixture and place on the baking sheet about 2+1/2 inches apart. Bake for 8-10 minutes or just until they are a very light golden brown. Let cool on the baking sheet for a few minutes then move to a wire rack cooling sheet. Let cool completely. Enjoy!

Store in an airtight container at room temperature so they stay soft.  

This recipe will make about 24-28 Caramel stuffed cookies. 

 

 

Cookie recipe heavily adapted from: MyBakingAddiction