Last Sunday, CrossFit Addiction members gathered together for a Whole 30 brunch to support our members who committed to Whole 30 at the beginning of the year. We had a delicious spread of food–my mouth is watering just looking back at the pictures. Honestly, breakfast is my favorite (and typically heartiest) meal of the day. So this potluck brunch was right up my alley.
Because I knew people would most likely bring savory dishes, I wanted to try my hand at something a little sweeter. And if you can’t have normal chocolate on Whole 30, then why not create a sugar-free version that is acceptable? Well, maybe.
After arriving at the brunch, I found out that Whole 30 has some crazy rules (another reason why I’ve never done it). Apparently there’s some rule where you can make coconut crepes if you’re filling them with something savory, but not if you’re filling them with something sweet, aka fruity, because that could trigger a need for sugar. Or something like that. I mean, I kind of get it, but that sure takes the fun out of making Whole 30 foods
Whether you’re paleo, primal, Whole 30, gluten-free or embrace no dietary restrictions, this dish should be quite tasty to all pallets.
Chocolate Banana Coconut Cream Crepes
Banana Cream Filling
- 4 cans full-fat coconut milk (refrigerated overnight)
- 2 ripe bananas
Crepes (makes 20 to 24 6-inch crepes)
- 5 extra large eggs
- 1 cup coconut milk (or leftover coconut water from cans)
- 1/4 cup coconut flour
- 12 oz. pitted medjool dates
- 1.5 cups water
- 2 tsp lemon juice
- 2 one oz. squares baker’s chocolate
- dash of sea salt
Early prep: place cans of coconut in fridge overnight. This allows the cream to separate from the coconut water and solidify.
1. In medium mixing bowl, add coconut cream from four refrigerated cans.
2. Add in ripe bananas and blend with mixer until cream is whipped.
3. Cover filling and place in freezer until later.
4. In medium mixing bowl, blend 5 eggs, 1 cup coconut milk and 1/4 cup coconut flour until smooth.
5. Set small pan to medium heat (I used an 8-inch pan) and place a dollop of coconut oil on pan. Love Trader Joe’s coconut oil–great price!
6. Place slightly less than 1/4 cup of batter on heated pan, and tilt pan (similar to how you create an omelette) to ensure batter distributes evenly. Cook roughly 1 to 2 minutes on each side, depending on how fast your eye cooks. You want each side to be slightly browned. It took quite a while to cook all the batter, but totally worth it!
7. To make the chocolate sauce, place dates, water and lemon juice in small pot and bring to boil.
8. Once it boils, reduce to simmer and add in chocolate squares and dash of salt, making sure to stir constantly so chocolate does not burn. Simmer, constantly stirring, for 4 to 5 minutes.
9. Remove from heat and allow to cool for a few minutes, then transfer to blender and blend until smooth.
10. Once sauce has cooled, you can begin putting everything together. Place a couple dollops of filling on crepe, fold crepe over and “glue” with a pat of chocolate sauce. The spread chocolate sauce on top and sprinkle with toasted almonds or a topping of your choice. I’m sure toasted coconut flakes would have been great too.
This is a recipe that takes quite a bit of patience to complete, but in the end, it’s totally worth it! You can also halve or third the recipe to make for just your family.