Vegan chocolate crêpes with hazelnut filling and strawberries

Vegan chocolate crêpes with hazelnut filling and strawberries make a great dessert. They’re easy to make and go down well with both adults and kids alike.

BATTER:
150 g / 1 and ½ cups of all purpose white flour
2 tbsp raw cacao
about 360 ml / 1 and ½ cups plant milk (I used hazelnut milk)
¼ cup / 60 ml reduced aquafaba, from a tin of chickpeas or homemade
2 tsp melted coconut oil, plus more for frying

FILLING:
80 g hazelnuts, roasted
80 g dark chocolate, chopped
a fat pinch of salt
¼ cup coconut cream
approx. ¼ cup hazelnut milk
1-2 tbsp maple syrup, adjust to taste
1 tbsp hazelnut-flavoured liqueur (optional)
fresh strawberries, de-stemmed

View the full recipe at Lazy Cat Kitchen →