Ingredients
For The Crêpes:
- 3 cups strong brewed coffee chilled
- 2 cups oat flour
- 1 cup Bai Molokai Coconut drink plus additional for cooking
- 3/4 cup pumpkin purée
- 1/2 cup cornstarch
- 1/4 cup almond butter melted (about 30 seconds in the microwave)
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
For The Pumpkin Pie Filling:
- 1 1/2 cups pumpkin purée
- 1/2 cup agave nectar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For The Coffee Frosting/Filling:
- 1 cup canned coconut cream
- 1 cup pumpkin purée
- 5 tablespoons agave nectar
- 1 tablespoon + 1 teaspoon coffee grounds finely ground in spice grinder
- Coffee beans for garnish
Instructions
- Preheat your oven to 350°F.
- In a high-powered blender, combine all the ingredients for the crêpes and blend until smooth and well mixed.
- Let the batter stand for 3 minutes to bind. While it stands, lightly grease your nonstick pan with coconut oil and place it under medium heat.
- Once the batter has sat for 3 minutes, pour a scant 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn't begin to cook before it reaches the edges. The crêpes will be a little thicker than your standard crêpe.
- Cook until the edges are crispy and the top feels set, about 3-4 minutes. Quickly flip and cook an additional minute until the crêpe feels tender but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crêpes. You should end up with 22-23 crêpes.
- While you cook the crêpes, stir together all the ingredients for the pumpkin pie filling and pour into a medium-sized, oven-safe dish.
- Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes to 1 hour. Once cooked, let cool at room temperature until the crêpes are done.
- Once the crêpes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 mins to 1 hour.
- In a large bowl, beat together the coconut cream, the pumpkin purée, and agave until smooth and well mixed. Stir in the ground coffee.
- Place one cooled crêpe onto a cake stand and gently, using an offset spatula, spread just under 2 tablespoons of the cooled pumpkin pie filling evenly over it.
- Place another crêpe on top and spread a lightly heaping tablespoon of the coconut cream on it, gently spreading out. The crêpe won't be covered as thick as the layer with the pumpkin pie filling. Repeat with all the crêpe, alternating between the two different fillings.
- Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.
- Once chilled, spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours to set the cream.
- Serve and enjoy!