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! 

 

Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!

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INGREDIENTS:

1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks

 

DIRECTIONS:

1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies.