Coconut Crepe Cake with Chocolate Mousse

Impress your guests with this Coconut Crepe Cake with Chocolate Mousse. It’s all vegan!

coconut oil spray
Crepes (makes thirteen 6×6 crepes):
1 1/2 cups all purpose flour
3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 1/2 cups unsweetened almond milk
1/8 teaspoon ground sea salt
3 tablespoons unsweetened applesauce
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Coconut Whipped Cream:
1/2 teaspoon pure vanilla extract
1/2 cup confectioner’s powdered sugar
1 can (15 ounce) full fat coconut milk, refrigerated overnight

Chocolate Mousse Filling:
1 ripe avocado, pitted
2 cups dates, soaked in water for 15 minutes and drained, then pitted
1 cup unsweetened cocoa
3 tablespoons maple syrup
1 1/2 cups almond milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground sea salt

Topping:
1/4 cup unsweetened shredded coconut

View the full recipe at Veggie Chick Recipes →