6 ripe bananas
1 cup raw cashew nuts, soaked a few hours
1 cup raw mature coconut , chopped up
1 large lemon, juiced
4 teaspoon Agave Nectar
.125 cup almond milk
1 teaspoon Vanilla Essence
1½ cup strawberries
2 teaspoon Agave Nectar
Place bananas in a food processor and blend until smooth.
Remove from processor and spread about 1/8 inch thick on to a Teflex sheet on top of a dehydrator screen.
Dehydrate for 12 hours or less. (Begin checking the bananas a few hours before to make sure they are formed, pliable, and solid in texture, but not getting crispy).
Remove from dehydrator and slice into squares (about 10cm x 10cm)
Place cashew nuts, coconut, lemon juice, the 4 teaspoons agave and vanilla in food processor and blend until smooth. Then drizzle almond milk in until the consistency is a thick puree. Add more almond milk if need be.
Combine strawberries and the 1.5 tablespoons agave in a food processor and blend until smooth.
Place scoops of filling on to banana fruit leather squares and roll up.
Pour strawberry sauce over the rolled-up crepes.
When ready to eat, top with a little Maple Syrup and garnish with mint
Note: It’s important to let the crepes sit for at least a couple of hours with the strawberry sauce on top. The sauce will soften the fruit leather and make it “crepe-like” instead of hard and chewy. Left longer they will retain their perfect shape but the banana will melt in your mouth. These are also great the next day!