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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 blintzes

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.