An unexpected combination of hearty chestnut puree and fresh persimmon slices layered into a comforting (and secretly healthy) crepe cake.

Chestnut Persimmon Crepe Cake [Vegan]



For the Crepes:
  • 1 cup whole-wheat flour
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon baking soda
  • A pinch of salt
  • 3/4 cup unsweetened almond milk, room temperature
  • 3/4 cup filtered water, room temperature
  • 2 tablespoons maple syrup
  • 3 tablespoons melted coconut oil
For the Chestnut Puree:
  • 1 cup cooked and peeled chestnuts
  • 3/4 cup chopped dates
  • 1 cup almond milk or non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 persimmons


For the Crepes:
  1. Mix all ingredients together in a bowl or a blender.
  2. Heat a nonstick pan to medium-high heat. Grease lightly with coconut oil, if preferred.
  3. Pour about 1/4 cup of the batter into the pan and swirl around to spread the batter into a thin round shape.
  4. Once the crepe gets a bit brown on the bottom and can be lifted easily, flip it over and cook on the other side until browned as well.
  5. Repeat until you run out of batter.
For the Chestnut Puree:
  1. Make the crepes according to the recipe and set aside.
  2. Puree the chestnuts, date, almond milk, vanilla, and salt in a food processor or a high-speed blender until smooth.
  3. Wash and slice the persimmons.
  4. On a serving plate, layer one crepe, spread 1 1/2 to 2 tablespoons of the chestnut puree on top, and cover in persimmon slices.
  5. Repeat the process until you run out of ingredients, topping with puree and chestnut slices
  6. Slice like a cake and serve right away.