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.