Looking through old pictures the other day I got reminded of these really yummy raw banana crepe rolls which brought back some very happy memories. The texture of the dehydrated crepes is just incredible and it’s a very comforting dish as well, perfect to prepare at home as we approach holiday season. I intend to update this post with new and more pictures soon – I just felt like I had to share it with you already. 🙂
This recipe can be easily adapted to the ingredients you have at home – you can top it with a good amount of fresh fruits, marmalade, cashew vanilla cream and / or some melted, homemade chocolate. You will need bananas for creating the crepes that hold everything together.
It can be a nutritional breakfast or dessert, or even a snack for in-between meals, and kids are going to love it too. 🙂
So here are my raw banana crepe rolls made with fresh fruit, strawberry marmalade and crunchy granola!
- 3-4 ripe bananas
- Pinch of cinnamon
- 2-3 pears, cut in small cubes
- 2-3 handfull ripe strawberry
- 2 tbsp coconut sugar
- 1 banana, sliced
- Oatmeal granola/ other crunchy granola
- Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the "banana dough" in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
- Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
- Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
- For the banana crepes you need a dehydrator and the teflex sheets.
It’s been a wonderful year 2015, full of achievements and unforgettable memories for the Vegi Tales project. I am very grateful to have met such inspiring people and being able to share my food creations with them is priceless. Thank you all from the heart!
As a celebration of an amazing last year and just before a special full moon Christmas, I decided to organize a “Vegan Canapés” event together with my dear friends and great vegan chefs, Kuteer & Aga.
SUNday December 20th and 21 degrees in Ibiza was the perfect day! <3
Our vegan canapés buffet united flavours and spices from around the world, with dishes inspired from Europe, Asia and Africa: 3 appetizers, 3 main courses and 3 desserts, each themed by a different country.
It’s almost always the case that the special treat of the meal comes at the end. This time all desserts were prepared raw vegan and came out incredibly tasty.
Kuteer made his lovely Tiramisu, Aga prepared her Superfood dessert with Pinneaple & Chia and I decided to go for my Raw Vegan Caramel Bites with Sea Salt. <3
The Caramel Bites can be stored in the freezer for up to 3 months and you will always have an incredible dessert to surprise your guests with or to simply treat yourself.
For all the guests that attended the event and everyone else reading my post, I promised to post the recipe, so here it goes..
- 1 cup raw walnuts/ other nuts (soaked)
- 1/8 tsp sea salt
- 2 cups dates / raisins
- 1-2 tbsp coconut oil, melted
- 1 cup raw cashews, soaked in filtered water
- 400 ml coconut cream
- 2-3 tbsp agave syrup / coconut nectar / rice syrup
- 2 cups medjool dates
- 2 tbsp tahini
- 1/8 tsp fleur de sel
- 1/2 cup coconut oil, melted
- 1/4 cup coconut oil, melted
- 1/4 cup agave syrup
- 1/4 cup cacao powder
- 1 tbsp vanilla powder
- dash of fleur de sel
- Place all the ingredients in a high speed blender / food processor blade S and mix until you have a sticky paste consistency. Line a cake pan (8 x 8 cm) with parchment paper and press the mixture until it's pretty even.
- In a food processor / high speed blender add cashews and coconut milk. Mix very well. Add the rest of the ingredients and mix again. Pour the filling on the top of the base and put it in the fridge for 1-2 hours before adding the next layer.
- In a warm bowl add the melted coconut oil and slowly mix it with the rest of the ingredients. Be careful and quick when adding the top layer mix onto the caramel layer, as it hardens very fast.
- The edges of the paper should allow you to easily lift and get your mix out of the pan. I chose to cut my Caramel Bites in 25 little squares, but just do it how it pleases you. Enjoy!
- A little tip for cutting the dessert: place the cake upside down and start by cutting trough the bottom layer first, using a very sharp chef knife. Otherwise, when cutting through the chocolate layer first, it might break.
- Bare in mind that using fresh organic products is the best choice and it elevates your meals to another level.
Energy Balls come in different colours and flavours, they look amazing and are some of the easiest and quickest sweet treats you can prepare at home. The raw vegan varieties I am going to share with you make the perfect snack for munchies in between meals, they are delicious and healthy and you can store them in the fridge for up to 3 weeks. All you need is a food processor or high speed blender, a few organic ingredients and 2 loving hands.
I cannot say which of these varieties is my favorite as all 3 are unique and special in their own way:
Minty-Chocolate, Ginger-Lemon Pistachio and Red Beetroot Vanilla! 🙂
- 1 1/2 cup raw walnuts, soaked
- 1 cup medjool dates, deseeded
- 5 tbsp raw cacao powder
- 2 tbsp raw coconut oil, melted
- 1 tbsp agave syrup (optional)
- 2 drops essential mint oil
- 1 cup raw cashews, soaked
- 1 cup finely grounded oats
- 1/2 cup medjool dates, deseeded
- 2 tbsp agave syrup
- 2 tbsp fresh lemon juice
- 1/2 shot ginger juice (or more if you desire more piquancy)
- 150 grams of pistachio
- 1 cup macadamia nuts, soaked
- 1 cup medjool dates, deseeded
- 1 small beetroot
- 1/2 tsp vanilla powder
- 1 tbsp agave syrup (optional)
- Minty-Chocolate Energy Balls
- Soak the walnuts for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
- Using a food processor or high speed blender mix the walnuts for a few seconds, so the texture is still crunchy and not ground.
- Add the medjool dates one by one while mixing. When everything is mixed well together and you have a sticky paste add the rest of the ingredients, using your hands now to mix all in. Shape your energy balls and coat them in the remaining cacao powder by gently dipping them in the powder until the whole ball is nicely covered with a thin layer.
- Ginger-Lemon Pistachio Energy Balls
- Soak the cashew nuts for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
- Using a food processor or high speed blender mix the cashews for a few seconds, so the texture is still crunchy and not ground.
- Add the medjool dates one by one while mixing.
- When everything is mixed well together and you have a sticky paste add the rest of the ingredients, using your hands now to mix all in. Shape your energy balls and coat them in the crushed pistachio.
- Red Beetroot Vanilla Energy Balls
- Soak the macadamia nuts, for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
- Using a food processor or high speed blender mix the macadamia nuts for a few seconds, so the texture is still crunchy and not ground.
- Add the medjool dates one by one while mixing. When everything is mixed well together and you have a sticky paste, set the mixture aside. Make a beetroot puree by mixing the pealed beetroot in your high speed blender or food processor, adding 1 tbsp of agave syrup.
- Add the beetroot puree along with the rest of the ingredients to your sticky paste and mix again for few seconds, using your hands now to mix all in.
- Shape your energy balls and coat them in the unsweetened coconut flakes.