If you’re running out of ideas for plant-based dessert options, we’re here to solve your problem. Mango stuffed chocolate crepes are our latest obsession, and they’re perfect for vegans with a sweet tooth.
Ela behind the food blog ElaVegan shared this mouth-watering recipe, and we fell in love with it right away. Bananas were on the original list of the ingredients, but Ela later made her chocolate crepes with mangoes, and it’s proven to be an even more delicious option.
In addition to being easy to make, this delicious dessert is also gluten-free and grain-free, and it doesn’t contain refined sugar. Ela experimented with bananas and mangoes so far, but we dare you to give some other fruits a try and make this recipe even better.
Ingredients
Chocolate Crepes
- 3/4 cup buckwheat flour (90 g)
- 5 tbsp tapioca flour (40 g)
- 2-3 tbsp coconut sugar or brown sugar (30 g)
- 2 tbsp cocoa powder (12 g)
- 1 1/8 cup dairy-free milk (270 ml)
Chocolate Spread
- 3 tbsp maple syrup (60 g)
- 2 tbsp powdered peanut butter (e.g. PB2)
- 2 tbsp cocoa powder
- 1 tbsp water or add more maple syrup
- pinch of salt
Other Ingredients
- A couple of mangoes
Instructions
- Mix all ingredients for the crepes in a bowl with a whisk.
- Heat a non-stick pan/skillet with some oil over medium heat.
- Pour some butter into the skillet and swirl the butter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe.
- After you flipped the crepe, cook it for another minute. Once the butter thickens, just add a little bit more milk.
- For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
- Fill each crepe with a little chocolate spread and mangoes.
- Roll it up and enjoy!
