Ariella WellsAriella6

Chocolate Zucchini Crepes (from Loretta)

6 C zucchini (7 C if chopped finely)

1/4 C cacao nibs

2 tsp vanilla

1/3 C honey

1/2 tsp sea salt

2 tsp carob

1 Tblsp coconut oil

So easy, delicious, and a nice way to preserve that wonderful summer

squash. Blend the first six ingredients (you may need to tamp the

mixture down a few times to get it started, but it liquefies nicely),

then add the coconut oil. Blend until the mixture starts getting warm.

Pour onto teflex sheets on two dehydrator trays. Flip onto the screen

after the liquid has set, then dehydrate until leathery, but not crisp.

To store, either cut into the shapes you want or roll up the crepe with

waxed paper. Keep in the refrigerator or freezer and it will last a long

time. You should be able to substitute carob for cacao. If you prefer

crispy chocolate cookies, add 1/4 C ground chia or flax seed and cut

the leather into pieces, then dehydrate until crisp.

Crepe Filling (modified from “I Am The Top” live meringue from I

Am Grateful)

0.75 oz. Irish moss

1/2 C water

1 C coconut milk and 1/2 C coconut meat (or make 1.5 C coconut milk

from shredded coconut)

1/2 C cashews

1/4 C plus 2 Tblsp. agave nectar

1 tsp lemon juice

1 tsp vanilla

pinch of salt

1.5 tsp. lecithin granules

1/2 C coconut butter

Soak the cashews for a few hours. Prepare the Irish moss as described in

the recipe book or here:



> . Weigh after cleaning and soaking. Blend chopped Irish moss and water

until smooth. Add all except the last two ingredients. Add those when

the mixture is smooth and warm (to melt the coconut butter). Pour into a

pan and refrigerate until set. You can also freeze it.

Note that you can use any kind of creamy or cheesy filling. Some filling

recipes are much simpler than this one. It's just that this is the one I