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

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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]

Calories

266

Serves

12 crêpes

Ingredients

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

Preparation

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!

Notes

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

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AUTHOR & RECIPE DETAILS


photo

I’m Nadia Petrova, holistic nutritionist. I studied in the Canadian school of natural nutrition, I’m a member of the Canadian association of natural nutritional practitioners, Green Chef for the Gliving network and author of 2 books. My philosophy about life is that we are in control and we can change things. We can change the way we eat, feel, experience, live. We decide what is best for us. Visit my website Nature Insider.


 

 

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One comment on “Raw Banana Crêpes, Almond Butter, and Caramel Paste [Vegan, Raw]”

Click to add comment
mntryjoseph
6 Months Ago

This recipe is not "raw", because the recipe calls for either Maple Syrup or Agave Syrup. These two syrups are not "raw" foods! Coconut nectar or syrup, is produced by slowly heating this sap between 105°F - 250°F (or more depending on the company) for a period of time between 1.5 - 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. During the cooking process Maple Syrup is boiled at 219°F and Agave Syrup is boiled between 140°F - 160°F when being processed! Coconut nectar or syrup, is produced by slowly heating this sap between 105°F - 250°F (or more depending on the company) for a period of time between 1.5 - 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

💥 Maple Facts and Fictions
http://deepmountainmaple.com/maple-facts-and-fictions

💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar
https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/


💥 Raw Coconut Nectar
http://www.superfoods-for-superhealth.com/raw-coconut-nectar.html





Reply
Jeremy
9 Months Ago

This isn\'t even raw. You can\'t heat things past 50ºC, and your recipe says to heat to 63º (145F)


Reply
Chantal Cloutier
4 Years Ago

This looks amazing, any time of day.


Reply


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