Ingredients
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2 tbsp raw Cocoa
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2 ripe Banana
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2 tbsp Agave Nectar
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Rose Water
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1 tsp Orange Zest
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For Filling
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1 cup Almond Butter
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¼ cup Pine Seed Butter
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2 tbsp Agave Nectar
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1 tbsp Carob Powder
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Pinch of Cinnamon
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1 tbsp Walnuts
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1 tbsp Pistachios
Directions
Steps
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1
Done
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Crepe SheetPut all the ingredients into a food processor; add water if needed and process well until the mixture becomes smooth and soft. It must be liquid enough and not too sticky. Spread it on a dehydrator tray sheet and dehydrate for 8 hours. |
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2
Done
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Put the ingredients into a food processor and work the mixture well until it gets smooth but not liquid. Put the mixture into a bowl and add the rest of the ingredients. The filling must be thick enough in order to shape it with your palms. You can add ground nuts to absorb the liquids. |
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3
Done
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Fruit SyrupPut your favorite fruit into the blender, add sweetener and blend well. Refrigerate before serving. |
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4
Done
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With a pair of scissors cut the sheet in the middle or in the size you desire. Add the filling and roll carefully. Refrigerate afterwards. Serve with fruit dip and slices of fruits. |
