For crepes:

1 cup spelt flour

1 ¼ cup soy milk

½ tsp baking powder

stevia pinch

Salt, ¼ tsp

2 ½ tbsp olive oil plus more for frying pan

Blend all ingredients in a blender until batter is smooth and a little bubbly. Transfer to a bowl. Heat a frying pan over medium heat with a drizzle of oil spread evenly around the pan. Place about ½ cup of batter in the pan and swirl it around to evenly coat the bottom of the pan. With a spatula, check to see if the bottom is browned and when it is, flip it over. When both sides are golden brown, transfer to a plate and do the same with the remaining batter.

For cream filling:

250 g coconut yoghurt

½ cup cashews and almonds, chopped finely

1 tsp vanilla essence

5 raspberries, for colour

pinch salt

1-2 tbsp lemon juice, to taste

First chop nuts until fine in a blender and then add all the remaining ingredients and blend all together. Transfer to a bowl and refridgerate until ready to use.

Pistachio Ice-cream:

¼ cup pistachios, deshelled and rinsed

1 ½ bananas, frozen

1 tsp vanilla essence

1/4 cup soy milk, or milk of choice

Mix all ingredients together in a blender (easiest to start with the nuts), transfer to a bowl and keep in freezer until ready to use.

For hazelnut chocolate sauce:

½ cup coconut oil

2 tsp cacao

¼ maple syrup

10 hazelnuts, roasted

After roasting the hazelnuts in the oven, mix all ingredients in a blender, transfer to a bowl and ensure the temperate stays warm so the coconut oil doesn’t harden.

To assemble:

Assemble as shown and decorate with sauce and fresh berries. Enjoy with the pistachio ice-cream on the side.