Vegan Chocolate Blintzes with Vanilla Nut Cream Filling

Filling Ingredients:

• ½ cup raw cashews (soaked overnight then drained)
• ½ cup unsweetened nondairy milk
• 3 tablespoons sugar (or sweetener of choice)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 ½ cups 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

1. In a blender, combine the soaked cashews, nondairy milk, sugar, vinegar or lemon juice, vanilla, and salt. Blend until smooth, stopping to scrape down the sides as needed.
2. Add the soaked almonds and blend again until mostly smooth. The mixture should be slightly textured, similar to ricotta—avoid large pieces. Set the filling aside.
3. Whisk together the flaxseed mixture, nondairy milk, oil, and vanilla in a medium bowl.
4. In a separate bowl, combine the teff flour, tapioca starch, brown rice flour, cocoa powder, baking powder, and salt. Stir to combine.
5. Add the dry ingredients to the wet and whisk until a smooth batter forms.
6. Lightly spray a medium sauté pan with oil and heat over medium.
7. When hot, remove the skillet from the heat and pour ¼ cup batter into the pan, tilting or swirling to coat the bottom evenly.
8. Cook the first side about 3 minutes, until the edges start to pull away from the pan.
9. Carefully flip the crepe with a spatula or using your hands and cook another minute on the second side.
10. Repeat with the remaining batter, stacking the crepes on a plate. Fill each crepe with the vanilla nut cream, roll up, and serve. Top with powdered sugar, fresh berries, or chocolate sauce if desired.