2 cups raw cashews
Filtered water
1/2 cup raw agave nectar
1/4 cup plus 2 tablespoons coconut oil, melted
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 cup gluten-free all-purpose baking flour
1 cup unsweetened coconut milk
1/2 cup filtered water
2 tablespoons coconut oil or grapeseed oil
2 tablespoons coconut palm sugar or turbinado sugar
3 tablespoons golden flax seeds, finely ground
1 teaspoon aluminum-free baking powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 cups diced strawberries
1 1/2 cups chopped tomatoes
5 tablespoons agave nectar or liquid sweetener of choice
1 tablespoon plus 1 teaspoon fresh lemon juice
Pinch sea salt
Coconut oil, for cooking crepes
1 cup diced strawberries, for garnish
1 cup crushed walnuts, for garnish
The cashew creme and crepe batter can be made ahead and will keep up to three days in a sealed container in the refrigerator. Whisk the crepe batter vigorously before using.
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