Almost three years ago I spent a month in Europe. One of the most amazing adventures of my life. Full of fun, education and good food! In England we have Pasties (oddly enough Curry Pasties are everywhere). In Switzerland we had Muesli. In Italy we had Pizza and Gelato. In Spain we had Paella. In Paris we had CREPES. I ate so many crepes....I couldn't stop. Sweet ones and savory ones...it didn't matter. They were all amazing! My favorite was the Banana Nutella crepe. And I do not care what anyone says, the Nutella in Europe is better than the one in the U.S. It doesn't even compare.
Yesterday I made THESE whole grain gluten free crepes by Cafe Janae. Last night I had them for dinner with berries, bananas and whipped coconut cream. Indescribable! Today I had a hankering for a Banana Nutella Crepe. Nutella is not very healthy, nor is it dairy free, so I had to make my own version.
I didn't have any hazelnuts, or any other nut that would get "creamy" enough. What to do....what to do? Then it hit me! I have been meaning to make my own coconut butter. This is different than coconut oil because it has all the "meat" from the coconut as well as the oil. I haven't ever tried coconut butter before, but everyone raves about it. They describe it as a spread, so I thought "Hey, that might just work for the base of my Nutella." It turned out amazing! I haven't had Nutella in awhile, so I can't really remember the exact taste, but with this new CocoNutella I won't even miss the real thing.
*This recipe is linked to Real Food Wednesday, Gluten-Free Wednesdays, Pennywise Platter Thursday and Allergy Friendly Friday. Go peek at the other yummy recipes and helpful info.
Banana CocoNutella Crepes
You will need:
-Batter for 8 Crepes (You can find the gluten and dairy free crepe recipe I used HERE. This recipe makes 8 8" crepes)
-4 ripes bananas, sliced
1. Prepare the CocoNutella Spread. Recipe follows. Set aside.
2. Prepare the crepes. The batter is really runny, so don't worry. After you flip the crepe spread the CocoNutella on half of the crepe and place banana slices on top. Fold the crepe in half, over the spread and bananas, and then in half again. Remove to a plate and serve warm. If desired top with additional CocoNutella, bananas and Whipped Cream (recipes follow).
3 cups unsweetened shredded coconut
6 TB unsweetened cacao powder
4-6 TB milk/dairy alternative
4 TB raw honey
3 tsp vanilla extract
1 tsp sea salt
1. In a high-speed blender process the shredded coconut for 5 minutes, or until it becomes liquid and there are no detectable coconut shreds left. It should not be gritty, but a smooth liquid. Alternatively you can use a food processor, but you will need to process for 10 or more minutes. Be sure not to overheat your processor.
*At this point you have plain coconut butter. It will set up after about an hour. You can spread it on your toast, waffles, pancakes, etc. It does not need to be refrigerated. In fact if you do, it becomes too hard to use.
2. Add the cacao powder, honey, vanilla and salt. Turn the blender on and slowly add the milk until it reaches your desired consistency. Store in the fridge for up to a week.
Note: This would also make a great fudge sauce or dipping chocolate.
Agave Sweetened Whipped Cream
1 cup whipping cream
1/4 cup raw agave
1 teaspoon vanilla extract
1. Beat the cream at high speed until soft peaks form. Add the agave and vanilla and beat until soft peaks form.
Agave Sweetened Whipped Coconut Cream (Dairy Free)
1 can full fat coconut milk
1 tablespoon raw agave
1 teaspoon vanilla extract
1. Refrigerate the can of coconut milk for 1 hour. Do not shake or jostle the can, you do not want the cream to mix with the milk. Open the can from the bottom. Pour off the liquid "milk" and then the cream will be at the bottom. Put the cream in a medium bowl or stand mixer bowl. Reserve the coconut milk to use in your smoothies or shakes.
2. Whip the coconut cream at high speed until soft peaks form. Add the agave and vanilla and whip until just combined. Serve immediately.