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Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

Posted By Matthew Kenney On April 20, 2009 @ 1:00 am In Full Recipe List,Recipes / Desserts,Recipes / Raw | 3 Comments

Cacao Crêpes and Sweet Mint Custard with black cacao sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.

Serves 4–6 People

For the Crêpes:


1 quart flax meal

1 quart apples, peeled, cored, and chopped

2 cups chopped coconut meat

2 cups cocoa powder

1/4 cup fresh lemon juice

2 quarts water

2 tablespoons maple syrup

1/4 cup raw agave

2 1/4 teaspoons salt

For the Mint Custard:


2 cups cashews, soaked 4–6 hours

1 cup coconut meat

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup raw agave

1/4 cup coconut oil

3/4 teaspoon peppermint oil

For the Jam:


1 pint raspberries

1/4 cup Irish moss

1/4 cup raw agave

1 tablespoon lemon zest

For the Sauce:


21/2 cups raw agave

1 cup cocoa powder

1/4 cup carob powder

1/2 teaspoon vanilla

1/4 teaspoon salt

1/4 cup maple syrup

1 1/4 cups coconut oil

For the Banana “Ice Cream”:


1 cup cashews, soaked 1–2 hours

1/2 cup coconut meat

1/2 cup raw agave

1 1/4 cups water

2 fresh bananas, peeled

1 teaspoon lemon juice

1/4 vanilla bean, scraped

Pinch sea salt

1/2 cup coconut oil


To Assemble

    Crêpes Blend all ingredients in a Vita-Mix. Spread thinly into 4- or 5-inch rounds on dehydrator Teflex sheets (9 per tray). Dehydrate 5–6 hours, or until dry but very pliable.

    Mint Custard Blend ingredients in Vita-Mix until smooth. Place in quart containers and freeze. Run in a Pacojet, freeze, and then run again. Makes 1 quart.

    Jam Blend all ingredients in a food processor, chill for 3 hours.

    Sauce Blend ingredients in Vita-Mix until smooth.

    Banana “Ice Cream” Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer’s instructions.

Final Assembly:

Fill the crêpes with mint custard and jam. Scoop banana “ice cream” to the side and pour chocolate sauce over top.


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