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Chocolate Hazelnut Crepes Recipe

This is a raw food recipe, suitable for those practicing raw foodism, or for anyone wanting a good and tasty dessert. These chocolate hazelnut crepes are made with raw, dried bananas.

You can dry your bananas in a dehydrator, like the one shown here, or you can dry them in the oven. Instructions follow.

Trivia: According to Wikipedia, a Raw Foodism is a lifestyle promoting the consumption of uncooked, unprocessed, and often organic foods as a large percentage of the diet.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: This recipe requires a good quality chocolate that is at least 70%

Tip #3: Rasped lime zest is lime zest that is finely grated.

Chocolate Hazelnut Crepes Recipe


4 bananas
1 cup hazelnuts
1/2 cup agave nectar
1/4 cup cacao powder
1/4 teaspoon salt
1/2 teaspoon vanilla bean


Mash the bananas by processing them in a food processor, or by mashing by hand with a fork until they are very smooth.

If you are using a food dehydrator, spread the bananas on the Teflex sheet and dehydrate at 108°F for four hours. If you are using the oven, spread parchment paper on a cookie sheet. Spread the mashed bananas over this sheet and dry it in a very low oven. Keep the door open during this time.

To prepare the hazelnuts, put them in a food processor or grinder and grind them until they resemble flour. Add the rest of the ingredients and continue processing until the filling is smooth.

Remove the crepe from the dehydrator. Spread the filling over the crepe and roll it up. Cut the chocolate hazelnut crepes into serving pieces and enjoy.

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