Pumpkin Chocolate Dessert Crepes Recipe:
Who can survive the fall without indulging in some pumpkin chocolate chip cookies, bread or muffins? I know I can’t! It wouldn’t be fall without pumpkin and chocolate everything!
Because I love this combination so much – I set out to find a pumpkin chocolate dessert crepes recipe. AND – I wanted it made with clean ingredients ONLY. My friends – this is exactly what I did 🙂
The crepe itself is made with 100% whole grain flour – and you can make it in your blender – which is very convenient.
The chocolate drizzle over the crepe is vegan, dark and oh so delicious – I made this sauce a few days prior to making the crepes (as a dipping sauce for fruit). It stores nicely in the freezer and can be used for future cooking (hence this recipe).
This recipe is CREAMY… but wait.. it’s also dairy free. There’s a layer of coconut cream inside making this dessert extra addictive.. ahh coconut cream – oh so good!
Lastly the pumpkin sauce tastes even better than your favorite pumpkin pie filling. Well… that depends on your pumpkin pie experience – but it definitely compares to the best! The spice combination is perfection.
I know what I’m having for Thanksgiving breakfast… do you?! 😉
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- 1 can Coconut Cream (14 - 15 oz.)
- Use one of more of the following: Organic Powdered Sugar, Organic Cane Sugar, a touch of pure/ raw maple syrup, honey or agave (Sweeten to preferred taste - I made mine with ¾ cup powdered sugar - but everyones 'sweet taste buds' are different)
- ¼ Tsp. Vanilla Extract (optional)
- ½ Cup Natural Coco Powder
- ½ Cup Organic Coconut Oil
- ¼ Tsp. Pure Vanilla Extract
- 6 Tbs. Raw Honey
- 6 Tbs. Organic Amber Agave
- 1 Can Pumpkin
- ½ Cup Brown Sugar
- 3 Tbs. (Heaping) Coconut Cream
- ¼ Tsp. Cinnamon (+1 or 2 more pinches to taste)
- 1 Pinch Ground Allspice
- 1 Pinch Ground Cloves
- 1 Pinch Ground Ginger
- 1 Pinch Ground Nutmeg
- 1 Cup Whole Grain Flour
- 1 Tablespoon Organic Evaporated Cane Juice (Sugar)
- ¼ Tsp. Pink Sherpa Himalayan Salt
- 1½ Cups Coconut Milk
- 4 Large Eggs
- 3 Tbs. Organic Coconut Oil, melted
- 1 Pinch Cinnamon (Optional)
- Note: Make Coconut Cream first - and then set it in your refrigerator to cool while you make the remaining ingredients.
- Chill can of coconut cream over night in the refrigerator - and try to avoid shaking the can before opening in order to allow the thick cream to separate from the liquid in the can
- Freeze a mixing bowl for about 10 minutes before preparing - this helps to keep the coconut cream cold while mixing.
- Open the can, remove the top layer of thick cream and place it in a mixing bowl.
- Use a hand mixer or a kitchen aid to beat coconut cream until it is smooth and whipped (about 1 minute)
- Add sweetener for choice and whip again until smooth.
- Note - you can store leftovers in your refrigerator for 1-2 weeks
- Note: You can make Chocolate Sauce and Pumpkin Spice Sauce at the same time - both take about 10-15 minutes to cook; while they are simmering - start making your crepes!
- Place all ingredients in a sauce pan and heat over medium-high heat until mixture reaches a boil.
- Reduce heat to low-medium, and allow sauce to simmer until it reduces and thickens a bit (about 10 minutes).
- Set aside to cool for about 10 minutes before using
- Note: store leftovers in the freezer
- Combine all ingredients in a sauce pan and simmer over low/ medium heat for about 10-15 minutes, or until sauce has reduced and thickened a bit.
- Set aside to cool for 10 minutes before using, and store remaining sauce in refrigerator in a sealed, airtight container for up to 5 days
- In a blender or vitamix combine all ingredients and puree mixture until bubbles form on top; allow batter to settle for 10-15 minutes before using.
- Heat a 12 inch skillet over medium heat, and lightly it grease with coconut oil
- Add ⅓ cup of crepe batter, and swirl the skillet to ensure that the batter is evenly spread over the bottom.
- Cook about 2-3 minutes (until bottom of the crepe is golden brown), and then use a rubber spatula to loosen the edges of the crepe. Use your fingers and the spatula to gently flip the crepe. Cook the other side for about 1 minute.
- Use the rubber spatula and tip the skillet to gently slide the crepe out of the skillet and onto a plate.
- Repeat with remaining batter
- Open a crepe flat on a plate
- Add a light layer of pumpkin sauce over the entire crepe, leaving about a ¼ inch border without sauce.
- Fold the crepe in half, and then add light layer of coconut cream to the entire top half of the crepe.
- Starting from one end of the crepe, gently roll the crepe (the ends will look like cinnamon rolls).
- Drizzle vegan chocolate sauce over the top.
- Top with powdered sugar (Optional)
you can always make any of these ingredients the day or two before - the sauces and coconut cream make delicious cooking ingredients and dipping sauces for other recipes too 🙂
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P.S. If you make these take a pic and tag #kitchenofeatin – I’d love to know what you think! Let me know below 🙂