For the crepe bowls:
½ cup (62 g) unbleached all-purpose flour
1½ teaspoons organic cane sugar
⅛ teaspoon salt
½ cup plus 2 tablespoons (150 ml) unsweetened nondairy milk
1 tablespoon (15 ml) coconut oil, melted
1 tablespoon (15 ml) maple syrup
For the filling:
½ pound (227 g) fresh strawberries, chopped
1/4 pound (115 g) fresh blueberries
1/4 pound (115 g) fresh blackberries
1 batch Chocolate Sauce (recipe follows)
1 batch Sweet Cashew Cream (recipe follows)
¼ cup (24 g) chopped pecans
To make the crepe bowls: Preheat the oven to 350°F (180°C, or gas mark 4). In a small bowl, sift together the flour, sugar, and salt, then stir in the nondairy milk, melted coconut oil, and maple syrup until there are no lumps in the batter.
Place the bowl in the freezer for 20 minutes. Lightly grease the under¬side of 4 small ovenproof bowls (you will use these to mold the cooked crepes). After the batter is done setting, warm a griddle or large skillet over medium-low heat, and spray with a thin coat of oil. Pour 2 tablespoons (15 ml) of the batter into the center of the griddle, pick it up, and tilt the pan in circles to spread out the batter to about 7 inches (17.5 cm) in diameter.
Cook the crepe on one side for 2 to 3 minutes, then carefully flip it over and cook it for an additional 2 minutes. Remove from the skillet and drape it, centered, over the overturned bowl. Repeat for the remaining 3 crepes, then place the bowls on a baking sheet and put in the oven for 10 to 12 minutes, until the edges start to brown.
Transfer the baking sheet with the bowls to a cooling rack to cool for 15 to 20 minutes.
To make the filling: In a large bowl, toss the strawberries, blueberries, and blackberries together.
Carefully separate the crepe bowls from the bowls, set on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle each one with Chocolate Sauce and Sweet Cashew Cream, top with pecans, and serve.
Yield: 4 servings
2½ tablespoons (40 ml) maple syrup or agave nectar
2 tablespoons (30 ml) coconut oil, melted
2½ tablespoons (13 g) unsweetened cocoa powder
This sweetly simple chocolate sauce also doubles as a chocolate shell, as it will harden when placed in the refrigerator or freezer or on top of frozen desserts. Now everything can be coated in chocolate!
Whisk all of the ingredients together until smooth; serve. Store in an air¬tight container in the refrigerator for up to 1 month. Heat in the microwave for 30 to 45 seconds to melt.
Yield: About 1/2 cup (120 ml)
Sweet Cashew Cream
1 cup (112 g) raw cashews, soaked in warm water for 30 minutes
½ cup (120 ml) water
3 tablespoons (45 ml) maple syrup
Seeds scraped from ½ vanilla bean
Pinch of salt
When I first made this ambrosial creamy sauce, I had my mother test it out on a dessert. Let me tell you, I’m glad that I was supervising this task or else she would have eaten the entire container with a spoon. Yes, it is that good.
Drain and rinse the cashews, then add them to a blender, along with the water, maple syrup, vanilla bean seeds, and salt. Blend until completely smooth, adding more water if necessary to adjust the thickness. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Yield: 1 cup (235 ml)
Excerpted from Vegan Bowl Attack! More than 100 One-Dish Meals Packed with Plant-Based Power by Jackie Sobon. Published by Fair Winds Press in July 2016 (available for pre-order now).