In a blender add 5 bananas blend until liquid with 1 cup of water. Pour onto teflex or parchment lines dehydrator sheets. Dehydrate at 140 F until dry approx 8 hours. Makes four full sized crepes
For the chocolate sauce: Combine cacao, PB2, vanilla, dates, water and soy milk. Blend until smooth. Refrigerate extra keeps up to one week in the fridge.
Fill raw banana crepe with one chopped ripe banana and two tbsp of chocolate sauce. Wrap like a burrito and cut in half if desired. Garnish with chopped dark chocolate.