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 12to 14 blintzes
Author Kathy Hester
½cupraw cashewssoaked overnight then drained
½cupunsweetened nondairy milk
1teaspoonapple cider vinegar or lemon juice
1 ½cupraw skinned slivered almondssoaked overnight then drained
2tablespoonsground flaxseed mixed with ¼ cup warm water
2cupsunsweetened nondairy milk
¼cupplus 2 tablespoons vegan sugar
¾cupBrown Maskal Teff™ flour
¼cupbrown rice flour
Spray oil to use in pan
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.
Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream https://healthyslowcooking.com/vegan-chocolate-blintzes/