Matcha Pumpkin Pie Spice Crepes

Crepe Ingredients:
2 large sized organic zucchini
¼ tsp. Himalayan sea salt
2 tsp. culinary matcha for baking (from My Matcha Life)
3 tbsp. organic maple syrup
2 tsp. apple cider vinegar (Bragg organic)
½ cup golden flax seeds

Directions:
Peel the zucchini, cut them into cubes and place them in a Vitamix. Add salt, matcha, maple syrup, and apple cider vinegar to the zucchini. Blend until creamy smooth. Place the flax seed into a coffee grinder and grind to flour. Turn the vitamix on low and pour in the flax seed flour. Blend until evenly mixed. Take 3 dehydrator trays with teflex sheets. Place two equal mounds of crepe mixture on each sheet. The third sheet will only have one mound. Spread each mound from the center to the outside with a spatula. When finished, each crepe should be round and uniformly even. Each should be 1/8” thick. Make sure not to spread them too thinly because they will flake after dehydration. Place them into the dehydrator at 115 degrees for 8 hours. Check them after 6 hours. If they peel off the sheet without sticking in the middle they are done. Do not over dehydrate or they will break too easily.

Directions:
Place the coconut meat, salt, maple syrup, and pumpkin pie spice into a Vitamix. Blend until creamy smooth. Take the lecithin granules and grind to powder in a coffee grinder. Turn the Vitamix on low, slowly pour in the coconut oil while using the tamper. Turn it to medium and using the tamper, blend the coconut oil in evenly. Turn the Vitamix back to low and slowly add in the lecithin powder. Remove the cream from the Vitamix with a spatula into an airtight container. Place into the refrigerator.

Note: This recipe should be prepared the night before serving. The cream can be sitting overnight in the refrigerator while the crepes are dehydrating.

Pumpkin Pie Spice Sauce

Ingredients:
1 cup medium sized pitted dates
1 cup filtered water
¼ tsp. Himalayan sea salt
2 tsp. pumpkin pie spice (Trader Joes)

Directions:
Place the dates into a measuring cup. Cover them with filtered water and let them soak for 20 minutes. Place the dates with the water into a Vitamix. Add the salt and pumpkin pie spice to the Vitamix. Blend until creamy smooth while using the tamper. Take a culinary squirt bottle and fill it with pumpkin pie spice sauce. Set Aside.

Filling Ingredients:
3 cups organic soaked and dehydrated walnuts
Pumpkin Pie Spice Cream

Directions:
Set a handful of walnuts aside. Place the walnuts into a Cuisinart. Pulse until medium to small sized pieces are created. Pour the nuts into a large mixing bowl. Add the pumpkin pie spice cream to the nuts and mix until evenly distributed.

Assembly:
Take a decorative platter. Lay one crepe flat in your hand. With the other hand, lay a heaping spoonful of filling into the middle of the crepe. Spread the filling evenly into the center of the crepe with a spoon. Swirl the pumpkin pie spice sauce over the filling. Lay the crepe onto the platter and fold each side over the filling. Place a small dab of filling on top of the first fold and under the second to hold it in place. Repeat the procedure until all 5 crepes are lined up on the plate. Sprinkle the remaining walnuts down the center of the line of crepes, perpendicular to the ends. Take the sauce and drizzle it over the top of the crepes in a zig zag pattern for the garnish. Take a bit of matcha powder in a teaspoon and gently tap the teaspoon with your hand, sprinkling the powder over the top of the crepes. Refer to the photo if needed. Cover and place into the refrigerator until ready to serve.

Will last up to 3 days in the refrigerator. Will last up to 3 weeks in the freezer.

Makes 5 crepes