You will need a couple of ripe bananas, almonds, coconut oil, some sweetener, a blender, and a dehydrator. Easy, right? The almond butter is kind-of solid because I mixed the almonds with coconut oil and kept it in the refrigerator. You can also make a caramel paste to spread it nicely onto the crêpes.

Raw Banana Crêpes, Almond Butter, and Caramel Paste [Vegan, Raw]





12 crêpes



For the Banana Crêpes:

  • 4 ripe bananas

For the Almond Butter:

  • 2 cups almonds
  • 2 teaspoons coconut oil
  • 2 teaspoons agave nectar

For the Caramel Paste:

  • 2 cups dates
  • 3 tablespoons almond butter
  • 3 tablespoons spring water
  • 1 teaspoon maple syrup, optional


To Make the Banana Crêpes:

  1. Peel and blend in the blender until nice and creamy.
  2. Pour into unstick-able dehydrator sheets in the form of pancakes.
  3. Dehydrate at 145°F for one hour and at 115°F for 4-5 more hours. Be careful for the timing, it’s important here!

To Make the Almond Butter:

  1. Blend the almonds into flour using the blender or coffee grinder.
  2. Then mix it with the coconut oil and blend again using the S knife for 5-6 minutes.
  3. When the oil is ready, add the sweetener and mix again for 30 seconds.
  4. Pour into a nice jar and enjoy at any time!

To Make the Caramel Paste:

  1. Blend everything together until nice and creamy.
  2. Pour into a nice jar and enjoy at any time!


Serving suggestions: butter the pancakes with the caramel paste and add some berries.


Nutritional Information

Total Calories: 3187 | Total Carbs: 469 g | Total Fat: 151 g | Total Protein: 72 g | Total Sodium: 190 mg | Total Sugar: 342 g Per Serving: Calories: 266 | Carbs: 39 g | Fat: 13 g | Protein: 6 g | Sodium: 16 mg | Sugar: 29 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.