Wednesday, September 18, 2013

Apple Crepes with Apple Walnut Filling and Cinnamon Maple Cream

This dessert may take a little more work to prepare, but it is SO WORTH IT! I don't know anyone who wouldn't love this dessert. The crepe shell is dehydrated and then stuffed with a flavorful apple walnut filling. It is then topped with a delicious maple cream that is to LIVE for! And to top it off, it is completely RAW!

For the Crepes: 

3 cups coconut meat
1½ cup chopped apple
½ to 1 cup filtered water
1 cup golden flaxseed, finely ground (about 1 ½ cup ground)
3 Tbsp agave nectar
2 tsp ground cinnamon
1 tsp sea salt

In a Vita-Mix or high-speed blender, blend the coconut meat with the apple, adding the water ¼ cup at a time as needed to make it smooth.  You may need to use the tamper (the large black baton-like thing that comes with your Vita-Mix) to push the apple and coconut into the blades.  The mixture should be thick, like custard.

Transfer the coconut mixture to a large mixing bowl and add the ground flax, agave, cinnamon, and salt.  Mix it very thoroughly with a spatula or large spoon.

Divide the batter between three 14-inch Teflex-lined dehydrator trays.  Using an offset spatula, spread to about 1/6- inch thick.  Dehydrate at 115ºF for 6 to 8 hours or overnight.  Flip them over and peel away the Teflex.  Continue dehydrating on the screens only for another hour or two, until the underside is just dry and the crepes are still pliable.

Slide the crepes onto a flat cutting surface.  Using a circle cutter (or you can trace around a small plate with a sharp knife), cut circles approximately 4 inches in diameter.

For the apple walnut filling:

4 cups cubed apple (skins on, about ¼-inch cubes), from about 4 apples
¾ cup coarsely chopped walnuts
¼ cup raisins
3 Tbsp maple syrup
3 Tbsp lemon juice (more or less depending on sweetness of apples)
½ tsp grated lemon zest
½ tsp ground cinnamon
¼ tsp sea salt

Toss all the filling ingredients in a bowl.  Spread on a Teflex-lined dehydrator tray and dehydrate at 115ºF for 1 to 2 hours, just to soften the apples a bit.

For the maple cream:

½ cup cashews, soaked 2 hours or more
½ cup coconut meat
½ cup maple syrup
2 Tbsp coconut butter
¼ cup filtered water
2 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp sea salt

In a Vita-Mix or high-speed blender, blend all the maple cream ingredients thoroughly.  Transfer to a bowl and refrigerate if not using right away.

For the assembly:

Maple syrup
Fresh mint for garnish (optional)

Fill each of the crepes with the apple walnut filling and fold.  Serve with the maple cream, drizzle with maple syrup, and garnish with fresh mint, if desired.

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