Chocolate Raspberry Crepes Recipe

Ingredients:

• ½ cup cooked quinoa
• 2 tablespoon coconut oil
• 1 tablespoon cacao powder
• 4 tablespoon honey
• 2 eggs, well beaten
• 1 cup oat flour
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ cup coconut milk
• ⅓ cup water
• 1 cup coconut cream
• 1 teaspoon vanilla extract
• 2 tablespoon maple syrup
• ½ cup honey
• ½ cup cacao powder
• 2 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract

Directions:

1. In medium bowl, mix first 11 ingredients together. Batter should be very thin.
2. Place small skillet over heat with coconut oil. When skillet is warm, pour 1/3 cup of batter in skillet. Carefully flip the crepe and cook other side until the consistency is no longer wet.
3. Put a can of coconut milk in the refrigerator for several hours or overnight.
4. Open can and skim off the thick white cream to measure one cup. In mixing bowl, with electric mixer add coconut cream, vanilla and maple syrup. Whip until cream is soft peaks.
5. In food processor, blend remaining 4 ingredients together.
6. Put one crepe on a dessert plate, fill with a few crushed raspberries, add coconut whipped cream and fold crepe over in half. Add a dollop of whipped coconut cream and drizzle with chocolate sauce.