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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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)
- Maple syrup: Sweetener – swap with agave or date syrup
- Cocoa powder: Unsweetened, for chocolate taste
- Salt: Balances flavours
- Coconut oil (for frying)
For the topping:
- Banana: Sliced and diced
- 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
Milk, flour, sugar, 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, banana (or whatever toppings you like) drizzle syrup and fold.
Pro Tips
- 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
Easy vegan chocolate crepes with coconut yoghurt and cacao nibs – egg-free, dairy-free and optionally gluten-free. Sweet breakfast in 20 minutes.
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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
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Heat up a frying pan (low-medium heat), add the coconut oil and gently add the crepes mixture.
1 tsp coconut flakes
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If necessary, use a soft spatula to spread the mixture out.
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Make sure it’s really thin!
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Fry it on both sides for 1 minute, don’t heat it up too much (pancakes are with colour, crepes stay pale).
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After you’ve done that, take it out, put your favourite spread on top and fold it twice.
Your favourite spread eg. peanut butter
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Cut it in half, sprinkle the coconut flakes and cocoa nibs on top and enjoy.
1 tsp cocoa nibs, ½ tsp coconut oil
Just grab a gluten-free all purpose flour mix. There are various brands like Bob’s Red Mill or King Arthur who offer it.
Jansen’s pro tip
The first crepe always sticks to the pan, so be prepared to lose the first one!
Nutrition Facts
Vegan Chocolate & Coconut Crepes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Can I make these gluten-free?
Yes – just use a 1:1 gluten-free flour mix.
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