Chocolate Crepes with Cashew Ricotta “Cheese” and Cocoa Nibs
Yield: 6 8” Crepes
Ingredients:
2 Tablespoon coconut oil, melted plus more for cooking
½ cup coconut or almond milk
2 eggs (or 4-1/2 teaspoon EnerG Egg Replacer mixed with 1/3cup warm water)
½ cup gluten free all-purpose flour
2 tablespoon honey or agave
2-1/2 teaspoon cocoa powder
few pinches nutmeg
¼ teaspoon sea salt

Do ahead: Combine crepe ingredients, cover with plastic wrap for 2 hours or overnight.
Fully cooked crepes can be kept stacked and wrapped in the fridge for two days, if needed.

Equipment: Small non-stick skillet, spatula, pastry brush, paper towels, plastic wrap

Method:
1. In a medium bowl, whisk the ingredients and cover for 2 hours or overnight.
2. In a small non-stick skillet, on medium heat, brush with coconut oil.
3. Pour ¼ cup of the batter into the skillet, swirling until it coats the bottom of the pan. Cook until the bottom is golden, about 2 minutes.
4. Flip and cook the other side for about 10 seconds.
5. Transfer to a paper towel and repeat with remaining batter.

Cashew Ricotta “Cheese” with Cocoa Nibs
Yield: 2 cups

Ingredients:
2 cups cashews, soaked for 1 hour or overnight
¼ cup cocoa nibs
2 tablespoon honey or agave nectar
¼ teaspoon salt, plus more to taste

Method:
Combine all ingredients in a blender and process until almost smooth, leaving a little bit of texture. Adjust flavor, adding more agave or honey for more sweetness and add more coconut milk for more creaminess.

Garnish:
2/3 cup caramel sauce (see recipe under “sauce” on website)
1 cup strawberries, sliced
¼ cup mint, chopped

Assemble:
1. Lay the crepe on a plate. Dollop one or two spoon-fulls of ricotta in the center of the crepe, with some sliced strawberries.
2. Drizzle with caramel sauce (see recipe under “sauce”).
3. Fold the crepe sides over each other so they slightly overlap.
4. Garnish with mint and extra caramel sauce.