Drain the cashews and dates, purée finely in a high-power mixer together with some of the water in which they were soaked and the coconut oil. Add the cocoa and stir well.
The chocolate cream can be stored in an airtight container in the fridge for a few days.
Place the pears in a pan with the syrup, caramelize for 2-3 mins. on a medium heat.
Pancakes (basic batter)
In a bowl, combine the flour, salt, eggs and 150 ml milk to form a homogeneous mixture. Slowly pour in the rest of the milk, stirring continuously, and mix the batter until creamy.
Cover the batter and chill for approx. 1 hr.
Heat a non-stick frying pan over a medium heat, melt approx. 1 tsp clarified butter in it. Stir the batter well again, pour approx. one risotto spoonful (approx. 1/8) into the pan, shake the pan until the batter has spread evenly over the surface. Fry briefly, flip the pancake over and fry on the other side until golden-brown. Slide the pancake out onto a plate, keep warm. Cook 7 more pancakes in the same way.
Fill the pancakes with pears and chocolate cream.