You can never have too much chocolate am I right? Especially on Valentine’s day. If you are celebrating Valentine’s day with someone special or enjoying Single’s Appreciation Day, here is a recipe either your loved one or you can enjoy.
This breakfast is decadent and easy chocolate crepes filled with chocolate sauce and topped with a spiced ice cream. The ice cream is flavoured with rich spices like nutmeg and cardamon and full of cacao nibs that add a natural chocolate flavour.
Together the ice cream and the crepes balance each other out very well. You can top the crepes with some fresh berries and nut butter (I prefer almond butter because of its sweet and caramel taste). I also added a bit of my strawberry chia jam (the recipe is available here)
Serving Size: 2
- 1 cup all-purpose flour
- 2 cups plant based milk
- 3 tbsp cacao powder
- 1 tsp baking powder
- a dash of vanilla essence
- 3 frozen bananas
- 2 tbsp cacao nibs
- 1/2 tsp ground cardamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- (Optional) 1 tbsp of plant-based milk to help blend the ice cream
- 2 tbsp plant milk
- 2 tbsp cacao powder
- 1 tbsp maple syrup
- Make the crepes first by mixing all the dry ingredients before mixing in the plant-based milk
- Heat a non stick pan at medium-high temperature till hot.
- Use 1/4 cup to portion each crepe and pour the batter in the pan, spreading it around till it is thin
- The crepes are ready to flip when the top of the crepe looks dry and has many small bubbles
- Flip the crepes and let it cook on the other side for half a minute to one minute then remove from the pan
- Repeat the process till you have used up all the batter
- Place the milk in a microwave safe bowl and warm the milk in the microwave for 30 seconds, this helps the cacao powder mix well.
- After heating the milk, add the cacao powder and maple syrup
- This should be the last thing you make to make sure the ice cream is not melting
- For the ice-cream, I recommend chopping the bananas into smaller pieces before freezing and leave it out to thaw for 5 minutes. This way it blends quickly and you will need little to no milk to help the ice cream blend
- In a blender add the banana, cacao nibs and spices and blend till you get a smooth ice cream
- Before you assemble the crepes with the chocolate sauce, I recommend putting the ice cream in a bowl and placing it in the freezer just to keep the ice cream frozen, while you assemble everything else
- Spread the chocolate sauce lightly on half of the crepes and fold the crepes in four. Continue this for all or some of the crepes, depending on your preference.
- Top the crepes with the ice cream and drizzle the remaining chocolate sauce on tope
- I also love to drizzle on a some nut butter, preferably almond butter, berries or my strawberry chia jam and add a few squares of dark chocolate because more chocolate is always good.