Form 8 equal-sized crepes of about 12cm on non-stick dehydrator sheets, being sure not to spread too thinly. If you use a ¼ cup measure and don’t quite fill it to the top each time, you’ll get 8 even portions.
Dehydrate at 115°F for 4–5 hours or until you are able to remove them from the dehydrator sheets.
Return to the dehydrator on the mesh trays for a further 2 hours.The crepes should be dry to the touch but still very soft.
*Flax meal is flax seed ground in a coffee grinder or similar, to produce a fine flour.
For the crème fraîche
*If you can’t buy powder just open up probiotic or acidophilus capsules and discard the capsule part.
Blend the cashews, water and probiotics in a high-speed blender until smooth.
Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature.
Blend in the lemon juice, apple cider vinegar and salt. Optionally transfer to a fridge overnight to firm up. This will keep in the fridge for up to a week, in a covered container.
For the chocolate sauce
Blend all ingredients in a high-speed blender.
Mix the berries with the crème fraîche.
Take one of the crepes and fold in half twice.
Open up one of the crepes so it forms a cone and fill with some crème fraiche and berry mixture.
Arrange 3 on a plate and drizzle with the chocolate sauce.
Sprinkle cacao nibs and crushed pistachios to garnish.