These healthy chocolate vegan buckwheat crepes are gluten free and are filled with a dairy free vegan chocolate cream that melts in your mouth! These chocolate buckwheat crepes are also dairy free and refined sugar free!
Break out the chocolate because these vegan buckwheat crepes are going to be on your menu for this weekend! These chocolate gluten free crepes are completely dairy free, refined sugar free, and oil free! And they’re filled with a dairy free refined sugar free chocolate cream, which you could basically eat by the bowl.
I mean, Jared tried to. But I was like, “PAWS OFF, I NEED TO PHOTOGRAPH!”
It’s super fun living with a food blogger. Trust me haha!
I remember the first time I tried vegan buckwheat crepes. It was at a little French-themed restaurant near my town (I actually think the owners were French!), and I quite literally fell in love. Okay, so those ones were very savory- I guess buckwheat is typically a savory flour! But I decided to go for sweet because life is better with chocolate 🙂
So I made these vegan chocolate buckwheat crepes instead! They also sort of reminded me of the Nutella crepes I would have as a kid at our friends’ house. Subtly sweet, paper thin, but sturdy enough to hold some filling.
I have to say though…making crepes takes time, man!! The batter is so easy to whip together but then…you’re making 16-20 chocolate vegan buckwheat crepes on one pan. And then they’re all 7-10 inches big so that means one crepe per go.
You’re going to need a weekend morning! Okay, okay, so it’s not that bad haha! Maybe 20-30 minutes versus 10 minutes for pancakes! So in actuality, these vegan buckwheat crepes aren’t that bad to make.
It just definitely tastes better on the weekend, when you can be more leisurely 🙂
That being said, what’s actually in these delicious chocolate gluten free crepes? Let’s dive in!
Vegan Buckwheat Crepes Ingredients:
Buckwheat Flour: Well, the first one is a give away! We’re using buckwheat flour in these gluten free crepes! Now, buckwheat definitely has a particular taste. To me, it tastes a little nutty (but don’t worry, it’s nut free! This recipe is completely nut free!). Definitely go for the a buckwheat flour that isn’t labelled “kasha,” which means the buckwheat groats have been toasted before hand. You want a raw, natural buckwheat flour! Feel free to also make your own here 🙂
Light Coconut Milk: So I say to use light coconut milk here because it won’t have so much of a coconut after taste. You can definitely use full fat coconut milk in these chocolate vegan buckwheat crepes, but you just might have more of a coconut flavor. If that’s your jive, then by all means, go for it!
Cacao Flour: let me tell you, a good quality cacao powder goes a long way, my friends! I always recommend using Imlak’esh Organics because they really source their cacao well and are a very conscientious company. However, feel free to use your favorite! Just go for cacao instead of cocoa powder. One is pure cacao and the other is a less chocolate flavor because it’s the cacao being roasted at a high temp.
Maple Syrup: oh yes! These chocolate gluten free crepes are refined sugar free! I absolutely love using maple syrup in baking- as you may have seen in prior recipes! But don’t worry- using maple syrup won’t give these chocolate gluten free crepes a fall-like taste! It will just be filled with pure sweetness, as it should be!
Ground Chia/Flax Seed: using ground chia or flax seed really helps with the binding of the crepes! As for if chia seed or flax seed is better, I prefer to use chia seed, but that’s really just a taste preference! Both are honestly great because they both have omega 3 fatty acids and are filled with fiber (although chia seeds have slightly more per serving). However, I know flax seed is probably the more common choice (to be honest, I never had flax seed in my cabinet…go figure!). Up to you!
Now I bet you’re also curious as to what’s in this magical chocolate cream filling that just so happens to be vegan and dairy free as well! I mean, we can’t have chocolate vegan buckwheat crepes without a solid filling! That would just be a very sad, unfilled crepe if you ask me!
Vegan Chocolate Cream Filling Ingredients:
Avocado: the key here is to have a very very ripe avocado!! This will help with the blending, as well as the stiffness of the cream so that you can pipe it with ease and grace 😉
Cacao Powder: well that’s a given- it’s chocolate we’re dealing with here!! Same notes as above 😉 choose your cacao carefully!
Liquid (either water or nut/coconut milk): this helps to get everything moving in food processor. Don’t add too much or it will be too soup-like and you won’t be able to pipe the cream into the crepe!
Bar of Chocolate: the piece de resistance! Adding a bar of chocolate was probably the most genius idea I’ve ever had. Okay, wow I sound full of it, but I’m telling you, it’s seriously a game changer. For keeping it low sugar, I love using Lily’s Sweets Chocolate. They’re honestly my favorite and I use them in almost every single chocolate recipe. No joke, you can go see for yourself!
Now all you do is blend and pipe!
Easy enough, right? I highly recommend making the crepes first and then going to do the filling.
The reason being is that you don’t want the filling to be sitting out there for too long, or else it might lose its shape! And if you make it and refrigerate it (totally fine to do if you’re done eating and want to save them for later!), the filling freezes up a bit because of the chocolate bar! So it would be pretty hard to pipe into these gluten free crepes!
But don’t worry- the filling is super easy. Like I said, just blend and pipe! Takes all of 5 minutes tops 🙂 To be honest, the filling sort of reminds me of a less tart version of my gluten free vegan chocolate cheesecake! Texture is obviously smoother too, but it tastes so good and similar!
Anyways, I hope you love these vegan buckwheat crepes! Let me know how they come out for you and would love to see some of your creations! Also, I’ll be adding more freebies to the current Banana Diaries Free Resource Library, so if you’re in the mood for some free stuff (think: bonus recipes, anxiety tips, ‘steps to your best life’ reading list, etc!) then you can sign up below 🙂
IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!Print
These chocolate vegan buckwheat crepes are gluten free and are filled with a dairy free vegan chocolate cream that melts in your mouth! These chocolate buckwheat crepes are also dairy free and refined sugar free!
Chocolate Buckwheat Crepes
- 1 cup buckwheat flour (make sure it’s not toasted)
- 1 12 oz can light coconut milk
- 1/2 cup cacao flour
- 1/2 cup maple syrup
- 1/4 tsp sea salt
- 2 tbsp ground chia or flax seed
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for greasing pan)
- 1 large very ripe avocado
- 1/2 cup cacao powder
- 1/2 cup nut milk, coconut milk, or water (if using water, add in a tablespoon of coconut or nut butter for creaminess)
- 1.5 bars chocolate (I love Lily’s!) (melted)
- Extra melted chocolate for drizzling
- In a large bowl, whisk together buckwheat flour, cacao flour, ground chia/flax seed, and sea salt.
- Pour in milk, maple syrup, and vanilla extract. Whisk together until evenly mixed.
- Heat a large skillet with a little coconut oil and let the oil heat up.
- Reduce heat to low. Pour about 1/4 cup of the chocolate batter into the pan and spread around in a circle, about 7 inches.
- Bring the pan back to medium heat and let cook for about 1 minute. Flip onto the other side and cook for about 15 seconds.
- Remove from pan and place on a large plate. Repeat for the remaining batter.
- While the crepes are cooling, blend avocado and nut free milk or water together at high speed in a large food processor.
- Add in remaining ingredients and blend together. The cream should be thick but goopy- resembling soft frosting!
- To assemble crepes: spoon chocolate cream frosting into a small plastic bag and snip a corner.
- In one crepe, squeeze one line of frosting straight and near one edge of the crepe. Roll the short side of the crepe towards the long side, like you’re rolling up a rug.
- Repeat for the remaining crepes and drizzle with extra melted chocolate!
- Category: Breakfast
- Cuisine: French