Raw Banana Crepes With Coconut Marmalade Cream
The idea for these wonderfully tasty banana crepes comes once again from the raw queens, my friends Misha and Tosca. I added chipped coconut and a couple of tablespoons of organic grapefruit marmalade to their cashew cream filling, which creates a few layers of complex, tropical flavors that all hit your tongue in different waves.
Raw Banana Crepes With Coconut Marmalade Cream
Adapted from Raw Food Recipes.
Yield: About 1 dozen big or 2 dozen small crepes
Cook Time: 5 1/2 hours, including dehydration time
Ingredients:
- 2 very ripe bananas, broken into a few pieces each (should be well browned on the outside)
- 1/2 cup flax meal or fresh-ground flaxseeds
- 1/2 cup distilled water
For the filling:
- 1/2 cup cashews, soaked 4 hours
- 1/4 cup coconut milk, plus more as needed
- 4 tablespoons unsweetened, chipped or shredded coconut, plus more for garnish
- 2 tablespoons marmalade
Directions:
- Combine banana, flax meal, and water in a blender; puree until completely smooth. Pour mixture onto a lined dehydrator tray; use a rubber spatula to spread into one even layer. Dehydrate 4 hours; flip and dehydrate 1 additional, until center is no longer soft and crepe peels easily away from liner. Alternatively, use a small, parchment-lined baking dish or sheet and dehydrate in the oven on the lowest temperature.
- Meanwhile, combine cashews, coconut, coconut milk, and marmalade in a blender or food processor; blend several minutes, until smooth and creamy. Add additional coconut milk, 1 tablespoon at a time, if mixture is too chunky or thick. Refrigerate until crepe is dried.
- Use kitchen shears to cut crepe into rectangular pieces. Spoon 1 to 3 teaspoons of cream into the center of each piece and roll to seal shut. Sprinkle with additional coconut and allow to rest for about 5 minutes to soften before serving.
- Store uneaten crepes in an airtight container and leftover cream in the fridge.