In the morning, do you usually just grab a cup of coffee and go? You might worry you don’t have enough time to make breakfast, but this recipe will prove you wrong. These vegan coconut crepes come together in about 15 minutes, but that’s not the only reason you’ll want to squeeze them into your schedule. Delicious and dessert-like, these wraps are stuffed with luscious, whipped coconut cream and drizzled with sweet caramel sauce. Still need convincing? Serve them with a scoop of vegan ice cream for a truly indulgent treat. Need to shave more time off your breakfast prep? Prepare the coconut cream and caramel sauce the night before!
Makes 5
Ingredients
Crepes
1 bag (5 count) Nuco Organic Coconut Wraps
1/4 cup hazelnuts, crushed or chopped, to top
Fresh fruit (like bananas)
Coconut Cream
1 (14 oz.) can coconut cream, chilled overnight
1/2 tsp. vanilla extract
Caramel sauce
1/4 cup maple syrup
1/4 cup dates, seeded
1/4 cup almond butter
1/4 cup cashew butter
1/3 cup coconut oil
1 Tbsp. tahini
1 tsp. vanilla extract
1/4 tsp. Redmond Real Salt
Directions
- Prepare whipped coconut cream. Open chilled can of coconut cream and scoop out top layer of hardened cream and add to mixing bowl. Add vanilla and, using a hand mixer, whip for a few minutes until soft and fluffy.
- Make caramel layer. In a small pan over low-medium heat, combine all ingredients. Whisk until melted.
- To make crepes, preheat oven to 375 degrees F. Heat coconut wraps for about 5 minutes or until golden brown. Remove from oven and fill each wrap with coconut cream. Gently roll up and drizzle caramel sauce over top. Garnish with hazelnuts and fresh fruit.