Coconut Crepe Cake with Chocolate Mousse

Ingredients

• 1-½ cup FOR THE CREPES:
• 3 Tablespoons All-purpose Flour
• 9 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg
• 1-½ cup Water
• ⅛ teaspoons Unsweetened Almond Milk
• 3 Tablespoons Ground Sea Salt
• ⅛ teaspoons Unsweetened Applesauce
• ⅛ teaspoons Cinnamon
• 1 can Nutmeg
• ½ cups Coconut Oil Spray
• ½ teaspoons FOR THE WHIPPED CREAM:
• 1 (15 Oz. Size) Full Fat Coconut Milk, Refrigerated Overnight
• 2 cups Confectioner’s Powdered Sugar
• 1 cup Pure Vanilla Extract
• 3 Tablespoons FOR THE FILLING:
• 1-½ cup Ripe Avocado, Peeled And Pitted
• 1 teaspoon Dates, Soaked In Water For 15 Minutes And Drained, Then Pitted
• ¼ teaspoons Unsweetened Cocoa
• ¼ cups Maple Syrup

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Coconut	1/2 cup shredded (40g)	283
Avocado	1 medium (150g)	240
Chocolate	1 oz (28g) semisweet	155
Egg	1 large egg (50g)	78
Date	1 date (24g) medjool	66
Maple Syrup	1 tbsp (20ml)	52
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Almond Milk	1 cup (240ml) unsweetened	30
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.