Crepes veganas con crema casera de chocolate y avellanas

Ingredientes

• 2 cups shelled hazelnuts
• 1 cup plain unsweetened almond milk beverage
• 3 tablespoons non-GMO canola oil (can sub another neutral-tasting oil)
• 2 teaspoons vanilla extract
• 1 cup powdered sugar (or to taste)
• 1/2 cup dark cocoa powder (Hershey’s brand works great)
• 1 cup whole-wheat flour
• 3/4 cup plain unsweetened almond milk
• 1/2 cup water
• 1/4 cup vegan margarine (melted, plus additional for greasing)
• 2 teaspoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup Purely Vegan Chocolate Hazelnut Spread
• 2 cups hulled (sliced fresh strawberries)

Preparación

1. 1

   --- Purely Vegan Chocolate Hazelnut Spread ---

2. 2

   Process hazelnuts until they are a fine meal or until mixture begins to stick to the side of the food processor and won’t mix any longer. This may take a few minutes. Be careful not to overheat your processor!

3. 3

   Add milk, oil, and vanilla, and blend until combined.

4. 4

   Add sugar and cocoa. You can add more sugar depending on your tastes! Keep blending until smooth. Store for up to 5 days in a tightly sealed container in the refrigerator.

5. 5

   --- Vegan Crepes ---

6. 6

   Whisk all ingredients except chocolate hazelnut spread and strawberries together in a large bowl, and refrigerate for an hour. Remove and mix again.

7. 7

   Heat a large skillet over medium heat for approximately 1 minute before starting to cook. Lightly grease the skillet with vegan margarine. Swirl approximately 1⁄4 cup of batter into the pan so that all edges are covered. Turn heat to medium-high and cook for 1 minute. Use a spatula to flip. Cook the other side for 1 minute. Crepes will be finished when very lightly browned. Repeat with remaining batter.

8. 8

   Spread each crepe with Purely Vegan Chocolate Hazelnut Spread, top with strawberries, and fold it up! Serve immediately.