Soak the linseed in water for approx. 5 mins. Thoroughly mix the linseed with all the other ingredients up to and including the agave syrup. Cover the batter and leave to stand for approx. 10 mins. Heat a little coconut oil in a non-stick frying pan. Place enough batter in the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.
Filling & decoration
Cover the crêpes with a thin layer of almond butter, stack on top of each other to form a tower. Decorate with nuts and chocolate.