For the crepes:
1 1/2 cups gluten-free flour
1/2 cup 100% cocoa powder
1 1/2 cups almond milk
1/2 cup olive oil or coconut oil
1/2 tbsp vanilla bean powder
1/2 cup coconut palm sugar
Dash of cinnamon
For the caramelized bananas:
4-5 organic bananas, sliced
2 tbsp coconut oil
Dash coconut palm sugar
Dash of cinnamon
For the peanut butter drizzle:
All natural peanut butter
Coconut oil
Mix all crepe ingredients in a bowl & spoon batter into a greased pan. Cook on medium heat & flip once the batter begins to bubble. For the bananas put oil in a pan, throw in bananas & cinnamon & sugar & cook on low heat about 2 mins until softened. Stuff crepes with bananas, roll & toothpick to hold place. Then mix peanut butter & coconut oil in a bowl then transfer to a plastic baggie. Cut the top off the baggie & drizzle over crepes. Top with nibs & enjoy this masterpiece!!

Sharing is caring!