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Very easy
Chocolate crepe cake with whipped cream
Preparation time: 40 min
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Not as easy
Ingredients
• Plant-based whipped cream, to make the day before:• 1 whipping siphon with cartridge or an electric mixer
• 360 g Amandina almond milk
• 1 tsp agar-agar
• 90 g cocoa butter
• 45 g raw white almond butter
• 2 tbsp icing sugar
• 1 vanilla pod (optional)
•
• Crêpe cake:
• 220 g wheat or buckwheat flour
• 1 jar of Choko Noir 300G @Noiseraie
• 25 cl Amandina Chocolate Almond Milk
• 2 tsp almond oil
• 1 tbsp raw white or whole almond butter
• 2 tsp baking powder
• 60 g dark chocolate
• 1/2 tsp baking soda
• 1/2 tsp salt
•
Preparation
• Whipped cream, to make the day before:
• Get a whipping siphon for this recipe.
• Pour the almond milk into a saucepan. Add the agar-agar, the icing sugar, the vanilla seeds and the pod split in two (the vanilla is optional.)
• Bring to the boil for a few minutes while whisking. Take the saucepan off the heat.
• Add the cocoa butter and the raw white almond butter. Mix everything until smooth and even.
• Place in the fridge to cool, stirring from time to time.
• Transfer the mixture into a siphon. Insert the cartridge and shake the siphon, head down.
• Place the siphon in the fridge overnight before serving.
• "You can also make this whipped cream with an electric mixer. When the mixture is well chilled, whisk it with the mixer for several minutes until you get a lovely whipped cream."
• Crêpe cake:
• In a large bowl, mix the wheat or buckwheat flour, the baking powder, the baking soda and the salt. Set aside.
• In a bowl, pour the chocolate almond milk, set aside.
• Melt the chocolate in the microwave for 1 minute with 1 tbsp almond oil and the almond butter. Mix then pour into the almond milk, stir.
• Pour the mixture of almond milk, oil, chocolate and raw almond butter into the large bowl of flour. Mix well.
• Heat your crêpe pan, oiled beforehand.
• Cook your crêpes, spread each one (or every other one as you prefer) with Choko Noir spread and stack them on top of each other to form a cake.
• Let it cool a little, as the whipped cream may turn liquid in contact with a crêpe that is too hot.
• Pipe your whipped cream around the edges of your crêpe cake, cut your cake into 6 or 8 portions and enjoy.
•
•
• Get a whipping siphon for this recipe.
• Pour the almond milk into a saucepan. Add the agar-agar, the icing sugar, the vanilla seeds and the pod split in two (the vanilla is optional.)
• Bring to the boil for a few minutes while whisking. Take the saucepan off the heat.
• Add the cocoa butter and the raw white almond butter. Mix everything until smooth and even.
• Place in the fridge to cool, stirring from time to time.
• Transfer the mixture into a siphon. Insert the cartridge and shake the siphon, head down.
• Place the siphon in the fridge overnight before serving.
• "You can also make this whipped cream with an electric mixer. When the mixture is well chilled, whisk it with the mixer for several minutes until you get a lovely whipped cream."
• Crêpe cake:
• In a large bowl, mix the wheat or buckwheat flour, the baking powder, the baking soda and the salt. Set aside.
• In a bowl, pour the chocolate almond milk, set aside.
• Melt the chocolate in the microwave for 1 minute with 1 tbsp almond oil and the almond butter. Mix then pour into the almond milk, stir.
• Pour the mixture of almond milk, oil, chocolate and raw almond butter into the large bowl of flour. Mix well.
• Heat your crêpe pan, oiled beforehand.
• Cook your crêpes, spread each one (or every other one as you prefer) with Choko Noir spread and stack them on top of each other to form a cake.
• Let it cool a little, as the whipped cream may turn liquid in contact with a crêpe that is too hot.
• Pipe your whipped cream around the edges of your crêpe cake, cut your cake into 6 or 8 portions and enjoy.
•
•
Other recipes using this product…
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
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We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
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My product has oil on the surface, what should I do?
Due to temperature variations, a surface layer of oil containing unsaturated fatty acids, vitamins, and minerals may form. In this case, stir before consuming. You can store your product with the lid facing down 😉.
What is the composition of our dried fruit purees?
Our nut purees are made from 100% organic dried fruit, finely ground to preserve their full nutritional value and authentic taste. They are guaranteed additive-free, sugar-free, gluten-free, and 100% vegan. We strive to keep our product as natural as possible: fine particles of shells may occasionally be present, despite all the care taken in selecting and processing the dried fruit.
What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.