Vegan Chocolate & Coconut Crepes (Gluten-Free Option)
- Updated on Jul 04, 2025
These soft, sweet vegan chocolate crepes are filled with coconut yoghurt and sprinkled with cocoa nibs. A brunch-ready treat that’s egg-free, dairy-free and optionally gluten-free.
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Table of Contents
Why You’ll Love These Vegan Chocolate Crepes
- Soft & sweet with chocolate flavour
- Totally dairy- and egg-free
- Easy to flip and fill
- Ready in 25 minutes
- Gluten-free option available
- Customisable with sweet or fruity fillings
My kids absolutely love crepes, and always want them when we go to fairs or festivals. But they get so expensive! Often up to €7 per person, it makes a pretty hefty impact on the wallet.
So these are our version – far cheaper, just as tasty and even vegan! Plus you can add your own favourite toppings easily, of course 🤗
By the way, a good crêpe pan really helps with cooking! Just don’t use it for onions or anything, as it’ll never be the same again (thanks for the tip, mum).
Ingredients & Substitutions
- Spelt flour: Use gluten-free blend if needed
- Almond milk: Any plant milk works (soy, oat, coconut)
- Banana: Replaces egg for binding
- Maple syrup: Sweetener – swap with agave or date syrup
- Cocoa powder: Unsweetened, for chocolate taste
- Salt: Balances flavours
- Coconut oil (for frying)
- Coconut yoghurt: Filling – swap for plant cream or nut butter
- Cocoa nibs: Adds crunch – or use dark chocolate shavings
How to Make Vegan Chocolate Crepes
Blend ingredients
Banana, milk, flour, syrup, cocoa and salt.
Rest the batter
10 minutes for best texture.
Cook crepes
In lightly greased non-stick pan, 1–2 minutes per side.
Fill & fold
Add yoghurt, cocoa nibs, drizzle syrup and fold.
Pro Tips
- Use ripe banana for better sweetness and texture
- Let batter sit to thicken and hydrate
- Pan must be hot before first crepe for best results
Variations
- Gluten-free crepes: Use certified GF flour blend
- High-protein option: Add a scoop of vegan protein powder
- Extra filling: Add sliced banana or berries with yoghurt
Serving Suggestions
- Serve warm with berries or sliced fruit
- Top with nut butter drizzle or extra yoghurt
- Add crushed nuts or toasted coconut flakes
Ingredients
- ¾ cup warm water (¾ cup = 200ml)
- 1 cup flour (1 cup = 120g)
- ½ tsp salt
- 1 tbsp sugar
- ¼ tsp cinnamon
- 1 tsp coconut flakes
- Your favourite spread eg. peanut butter
- 1 tsp cocoa nibs
- ½ tsp coconut oil
Instructions
- Put the warm water into a mixing bowl, whisk in the flour, salt, sugar and cinnamon.¾ cup warm water, 1 cup flour, ½ tsp salt, 1 tbsp sugar, ¼ tsp cinnamon
- Heat up a frying pan (low-medium heat), add the coconut oil and gently add the crepes mixture.1 tsp coconut flakes
- If necessary, use a soft spatula to spread the mixture out.
- Make sure it’s really thin!
- Fry it on both sides for 1 minute, don’t heat it up too much (pancakes are with colour, crepes stay pale).
- After you’ve done that, take it out, put your favourite spread on top and fold it twice.Your favourite spread eg. peanut butter
- Cut it in half, sprinkle the coconut flakes and cocoa nibs on top and enjoy.1 tsp cocoa nibs, ½ tsp coconut oil
NOTES
Nutrition
Frequently Asked Questions
Can I make these gluten-free?
Yes – just use a 1:1 gluten-free flour mix.
Is banana essential?
It helps bind and sweeten. You can try applesauce instead.
Can I make the batter in advance?
Yes, up to 24 hours in the fridge – stir before using.
Storage & Meal‑Prep
- Fridge: Keep cooked crepes up to 3 days
- Reheat: Lightly warm in pan before serving
- Batter: Store raw batter in sealed jar for 24 hours
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