Coconut Crepe Cake with Chocolate Mousse

Ingredients

• FOR THE CREPES:
• 1-½ cup All-purpose Flour
• 3 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg
• 9 Tablespoons Water
• 1-½ cup Unsweetened Almond Milk
• ⅛ teaspoons Ground Sea Salt
• 3 Tablespoons Unsweetened Applesauce
• ⅛ teaspoons Cinnamon
• ⅛ teaspoons Nutmeg
• Coconut Oil Spray
• FOR THE WHIPPED CREAM:
• 1 can (15 Oz. Size) Full Fat Coconut Milk, Refrigerated Overnight
• ½ cups Confectioner’s Powdered Sugar
• ½ teaspoons Pure Vanilla Extract
• FOR THE FILLING:
• 1 Ripe Avocado, Peeled And Pitted
• 2 cups Dates, Soaked In Water For 15 Minutes And Drained, Then Pitted
• 1 cup Unsweetened Cocoa
• 3 Tablespoons Maple Syrup
• 1-½ cup Almond Milk
• 1 teaspoon Pure Vanilla Extract
• ¼ teaspoons Ground Sea Salt
• FOR THE TOPPING:
• ¼ cups Unsweetened Shredded Coconut

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