Chocolate Crepes with Quick Coconut Caramel Recipe

written by

Stephanie Hinton

Chocolate Crepes With Quick Coconut Caramel

Image: Stephanie Hinton

It’s hard to believe that these crêpes are gluten-free and vegan! They’re the perfect little treat for a weekend breakfast — without the guilt. Plus, the quick coconut caramel will store in the fridge for at least a week. Win!

Makes: 8 crêpes




  • 2 cups buckwheat flour
  • ½ cup cocoa powder
  • 1½ cups unsweetened almond milk
  • 1 cup water
  • ¼ cup maple syrup
  • ½ cup slivered almonds, to serve
  • 2 tbsp coconut oil
  • Quick Coconut Caramel
  • ½ cup coconut sugar
  • 1 cup coconut milk
  • Pinch sea salt
  • 2 tsp vanilla extract
  1. Combine the coconut caramel ingredients in a small saucepan. Simmer over a medium heat until melted.
  2. Remove from the heat and set aside in a bowl in the fridge until ready to serve.
  3. Combine all the crêpe ingredients (with the exception of the almonds and coconut oil) in a high-powered blender. Set aside.
  4. Heat a crêpe pan or medium frying pan over a medium heat with enough coconut oil to lightly coat the pan.
  5. Pour in ¼ cup of the crêpe mixture. Cook for 2–3 mins, or until bubbles start to form.
  6. Carefully flip with a spatula and continue cooking for a further 2–3 mins, or until cooked through like a thin pancake.
  7. To serve, top the crêpes with the caramel sauce and the slivered almonds.

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