Cacao Crepes & Cashew Crème Fraîche with Summer Berries & Chocolate Sauce

Cacao Crepes & Cashew Crème Fraîche with Summer Berries & Chocolate Sauce

Make these beautiful raw cacao crepes for a special dessert for the family, or a gathering of friends and watch them disappear!

3 cacao crepes with cashew creme fraiche and chocolate sauce on a black plate

How to Make Raw Cacao Crepes

Here’s an overview of how to make these delightful cacao crepes. Refer to the complete recipe below for a downloadable version (plus a video!).

  • First you’re going to blend up all of your crepe batter ingredients until smooth. This will give you enough mixture for 8 crepes.

    I suggest that you transfer the mixture from the blender to a bowl, making it easier to portion out.

  • Use a scant 1/3 cup measure (meaning use a 1/3 cup measure, but don’t quite fill it to the top each time) to arrange 8 equal portions across 2 nonstick dehydrator sheets (4 portions per sheet).

  • Use a spoon or spatula to form each portion into rounds.
2 cacao crepes spread on a nonstick dehydrator sheet
  • Dehydrate these according to the recipe below. You’ll be removing them from the nonstick sheet and giving them a little extra time on just the mesh sheet. This makes sure both sides are dry to the touch.

2 cacao crepes fully dehydrated on a mesh sheet
  • At the start of this whole process you’ll also want to start fermenting the cashews, as per the recipe. You’ll be using this for the creme fraiche.

  • You’ll know the cashews have fermented successfully when they are aerated. You’ll see the little bubbles when you pull a spoon through.
Aerated fermented cashews in a silver bowl with a spoon
  • You’ll then put this cashew mixture in the blender with the other creme fraiche ingredients, ready to mix with your berries.

  • Lastly, blend up all of the chocolate sauce ingredients.

  • To serve you’ll want to fold each crepe wrapper in half twice. This creates a pocket for your fruit and creme fraiche mixture. I like to smear the sauce on the plate, place the crepes on top and then garnish with some cacao powder or powdered xylitol.
Rate This Recipe
5 from 8 votes

Cacao Crepes with Cashew Creme Fraiche & Chocolate Sauce

Servings8 crepes

Nutrition (For one serving)

Calories: 287kcalCarbohydrates: 35gProtein: 9gFat: 16gSaturated Fat: 3gSodium: 109mgPotassium: 518mgFiber: 8gSugar: 17gVitamin A: 384IUVitamin C: 19mgCalcium: 56mgIron: 4mg


For the crepes

  • 9 ozs zucchini
  • 8 ozs mango
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla powder
  • 6 tbsp coconut sugar
  • 1/2 cup flax meal
  • 1/2 cup cacao powder
  • Pinch salt

For the crème fraîche

  • 1 cup cashews
  • 1/2 water
  • 1 teaspoon probiotic powder*
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon apple cider vinegar

For the chocolate sauce

  • ½ cup cashews
  • ¼ cup cacao powder
  • ½ cup water
  • 2 tbsp coconut sugar
  • ½ teaspoon vanilla extract
  • 1 tsp lemon juice
  • Pinch salt

To assemble

  • 7 ozs mixed berries or favourite fruit


For the crepes

  • Blend in a high-speed blender until smooth.
  • Form 8 equal-sized crepes of about 12cm on non-stick dehydrator sheets, being sure not to spread too thinly. If you use a ¼ cup measure and don’t quite fill it to the top each time, you’ll get 8 even portions.
  • Dehydrate at 115°F for 4–5 hours or until you are able to remove them from the dehydrator sheets.
  • Return to the dehydrator on the mesh trays for a further 2 hours.The crepes should be dry to the touch but still very soft.
  • *Flax meal is flax seed ground in a coffee grinder or similar, to produce a fine flour.

For the crème fraîche

  • *If you can’t buy powder just open up probiotic or acidophilus capsules and discard the capsule part.
  • Blend the cashews, water and probiotics in a high-speed blender until smooth.
  • Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature.
  • Blend in the lemon juice, apple cider vinegar and salt. Optionally transfer to a fridge overnight to firm up. This will keep in the fridge for up to a week, in a covered container.

For the chocolate sauce

  • Blend all ingredients in a high-speed blender.

To assemble

  • Mix the berries with the crème fraîche.
  • Take one of the crepes and fold in half twice.
  • Open up one of the crepes so it forms a cone and fill with some crème fraiche and berry mixture.
  • Arrange 3 on a plate and drizzle with the chocolate sauce.
  • Sprinkle cacao nibs and crushed pistachios to garnish.


Rate This Recipe
5 from 8 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

For more raw desserts ideas, check out our Raw Desserts at Home online course here.

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