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Chocolate Vegan Crepe Cake with Raspberries

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Level: Easy

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Description

This chocolate vegan crepe cake is layered with raspberries and creamy coconut! It’s an impressive healthier, gluten- and dairy-free dessert that everyone will love!

Ingredients

  • FOR THE CAKE:
  • 1 package (16 Oz. Size) Enjoy Life Foods Pancake And Waffle Mix
  • 4 cups Water
  • 6 Tablespoons Unsweetened Cocoa Powder
  • 3 Tablespoons Coconut Sugar
  • 2-½ Tablespoons Coconut Oil, Melted
  • FOR THE GANACHE:
  • ½ cups Full-fat Coconut Milk
  • 2 Tablespoons Honey
  • 6 ounces, weight Enjoy Life Foods Dark Chocolate Morsels, Roughly Chopped
  • FOR THE CREAM:
  • 1 can (about 13 1/2 Oz. Size) Coconut Cream, Chilled Overnight
  • 1 cup (Very Tightly Packed) Fresh Raspberries, Plus More For Garnish
  • 2 Tablespoons Honey

Preparation

Combine all the cake ingredients in a blender and blend until smooth.

Lightly rub a good quality nonstick 10-inch pan with melted coconut oil and heat for 3 minutes on medium heat. Use a scant 1/3 cup (don’t quite fill a 1/3 cup liquid measure) of the batter and pour into the pan, moving the pan in a circular motion while you pour, so the batter coats the entire thing thinly.

Cook until the edges of the crepe crisp up and pull away from the sides and the top looks set, about 1 minute and 30 seconds (they will cook quicker as times goes on and the pan heats up). Very gently flip and cook for an additional 20–40 seconds on the other side. Transfer to a parchment paper-lined plate and place into the refrigerator so they cool.

Repeat until all the batter is gone, lightly rubbing the pan with melted coconut oil between every single crepe. You should end up with 26 crepes.

While the crepes are cooking, whisk the coconut milk and honey in a medium pan over medium heat. Cook until the milk just begins to steam and small bubbles form in the surface, making sure you don’t let it boil. Remove from heat and add the chopped chocolate in—don’t stir yet! Let the chocolate sit on the milk for 30 seconds and then whisk until smooth and combined. Pour into a medium bowl and refrigerate so it firms up while you keep making the crepes.

Once the crepes are cooked, scoop just the coconut cream out from the can (throw away the water in the bottom of the can) and add raspberries and honey. Use an electric hand mixer to blend the raspberries into the cream until broken down and well mixed. You should end up with about 2 1/2 cups.

Line a baking sheet with parchment paper and place one crepe on it. Place a lightly heaping tablespoon of cream on the crepe and spread it out thinly (an offset spatula will help a lot!) Repeat until you’ve done all the crepes. Pick off any crunchy or large sides of the crepes and then refrigerate for 30 minutes to set the cream.

By this time, your ganache has probably hardened. Put in the microwave for just a few seconds (10–15) so it softens and is spreadable but isn’t runny. Scoop 1/2 cup onto the cake and spread all over (work quickly as it sets fast!), making sure to seal in all of the edges of the crepes. It doesn’t need to be pretty. Place back into the refrigerator to set for 30–45 minutes until hardened.

Microwave the remaining ganache until pour-able. Place the cake onto a wire rack and set it over the baking sheet. Pour the ganache on top and smooth it over all the sides, using an offset spatula.

Top with fresh raspberries and chill until the ganache is set, about 30 minutes. Slice and devour!

Notes:
1. You need to use a very good nonstick pan, or the crepes will just stick and not work.
2. The coconut cream should be firm but soft, not hard like a rock.

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