Cocoa and chestnut crepes with soft and creamy cashew with truffle flavor

Vegan. Crepes. Creamy Cashew filling with truffle flavor. Yes please. 

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Chef Emanuele Giorgione is a skilled chef who deeply understands aromas, flavors, nutrition, and sustainability. He is also a generous chef as he has gifted us with 5 recipes that can be used for a daily plan or for a healthy and gorgeous tasting dinner.

The recipes, one sweet course and four savory courses, are featured in the MyAdesso Journey for a guide to healthy, vegan mediterranean diet cooking. But here, we will showcase the sweet course. 

Cocoa and chestnut crepes with soft and creamy cashew with truffle flavor

For 4 portions

For the Dough

115 g chestnut flour

5g cocoa powder

200 g sparkling water

7 g sunflower oil

salt

For the Filling

300 g cashew

150 g water

4 g salt

10 g truffle oil

4 g chives

Process

For the filling, boil the cashews in water for 10 minutes and drain them. 

Dry them and blend them with salt and water. 

Place etamine in a strainer and gently let the mixture fall into it. 

Close with the etamine itself and let it drip. The more it drips, the more compact the “cheese” will be. 

To speed up the work you can put a small weight on the “cheese” so that it loses the whey more quickly. Once you have reached the desired consistency, add the truffle oil and the finely chopped chives. 

Store in the refrigerator.

Blend the crepe ingredients to obtain a smooth mixture. 

Cook 4 very thin crepes in a non-stick pan lightly greased with vegetable oil. Let the crepes cool and cover the surface with a thin layer of truffle cream.

Roll the crepes on themselves making sure they are very compact. Cut into lozenge shapes and serve, decorating as desired.

Chef Emanuele Giorgione  also teaches at the Congusto Gourmet Institute and is a collaborator on the MenoPerPiù Project.