Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream

Celebrate the weekend with these Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream. They’re made with teff flour and are gluten-free too. Plus they make an amazing brunch dish or a lovely Valentine’s Day dessert.

Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.

Print Recipe

5 from 1 vote

Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream

These delicious little blintzes are perfect for a fancy brunch or a romantic dessert. You can use the sweetener of your choice, to taste, if you are avoiding sugar. Want to make these on a moment’s notice? Cook the nuts in separate pans covered with water for about 10 minutes to soften them up. That way you can use them without waiting!

Servings: 12 to 14 blintzes

Author: Kathy Hester

Ingredients

Filling Ingredients:

• ½ cup raw cashews soaked overnight then drained
• ½ cup unsweetened nondairy milk
• 3 tablespoons sugar
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 ½ cup raw skinned slivered almonds soaked overnight then drained

Crepe Ingredients:

• 2 tablespoons ground flaxseed mixed with ¼ cup warm water
• 2 cups unsweetened nondairy milk
• ¼ cup plus 2 tablespoons vegan sugar
• 1 tablespoon mild oil
• 1 teaspoon vanilla extract
• ¾ cup Brown Maskal Teff™ flour
• ¼ cup tapioca starch
• ¼ cup brown rice flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• Spray oil to use in pan

Instructions

• Add the cashews, nondairy milk, sugar, vinegar, <g class="gr_ gr_86 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="86" data-gr-id="86">vanilla</g> and salt to your blender and blend well. You will need to stop and scrape down the container a few times.
• Once smooth, add the almonds and blend again until mostly smooth. You don’t want any large pieces, but it will be a little bumpy like ricotta. Set aside.
• Mix the flaxseed mixture, nondairy milk, oil and vanilla in a medium bowl.
• Mix the teff flour, tapioca starch, brown rice flour, cocoa powder, baking powder, and salt <g class="gr_ gr_73 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="73" data-gr-id="73">into</g> a small bowl and stir well.
• Add the dry mixture to the wet and whisk until smooth.
• Spray some oil lightly on a medium saute pan and heat pan over medium heat.
• Once hot, measure out ¼ cup batter, remove skillet from heat, pour the batter in, swirling the <g class="gr_ gr_76 gr-alert gr_gramm gr_run_anim Style only-del replaceWithoutSep" id="76" data-gr-id="76">the skillet</g> to coat the bottom evenly.
• Cook first side for about 3 minutes. The edges will begin to pull away from the pan.
• Carefully flip the crepe using your hands or a spatula and cook another minute.
• Place on a plate and repeat until all the crepe batter has been used.
• Fill each crepe with the vanilla nut cream filling and roll up. Serve topped with powdered sugar, berries, or chocolate sauce.