Raw Coconut Crepes

Ideal for any time of day.

Equipment Required

  • High speed blender

  • Dehydrator with non-stick sheets (these work the best)


  • 500g fresh coconut meat

  • 15g cacao powder

  • 150g raw cashews, soaked overnight

  • 30g maple syrup, or stevia drops to taste

  • 30g coconut water

  • 1 tsp vanilla extract or vanilla bean powder


Separate meat from coconut husk, or defrost frozen young coconut meat. Blend all ingredients on high speed until a smooth batter is formed, adding a tablespoon or two more coconut water if consistency becomes too thick. Pour approx. 1/2 cup of batter on each Teflex sheet, ensuring the crepe is an even thickness throughout using a spatula. Dehydrate on 200 degrees for 8-10 hours. Best served immediately. Store flat if necessary in a sealed container in the fridge, with parchment between each crepe, for 2-3 days.

Serving Suggestions