Edible flowers, if desired (I used pansies and violas)
For the crepes:
Mix 2 tbsp flax meal with 6 tbsp of water and set aside for 10 minutes to thicken. This is your egg replacer for the crepe batter.
Heat a non stick frypan (skillet) over a moderate heat.
Sieve dry ingredients together in a large mixing bowl.
Pour in the coconut cream/water mixture and vanilla extract, then whisk until smooth, adding a little extra water if necessary to reach a smooth pouring consistency.
Add a small knob of coconut oil to your pan and swirl to coat the bottom.
Pour 1/3 cup of batter at a time into the pan. Swirl into a nice and evenly round shape, then cook for 1-2 minutes or until bubbles are popping through the batter, the top is drying slightly and the underside is lightly golden, then flip and cook for a further 30 seconds to a minute on the other side. Remove to a plate or low oven, and continue to cook crepes until your batter runs out, adding another smidge of coconut oil to the pan from time to time.
For the chocolate ganache:
Put soy milk and vanilla extract into a saucepan and heat until at boiling point. Turn off the heat and add chocolate to the pan. Leave to sit for five minutes for the chocolate to melt, then whisk until smooth. You may need to return the pan to a low heat for a minute or two if you still have lumps of chocolate in your ganache. The exact quantity of milk you need will depend a bit on the type of chocolate and milk you're using. I found that 1/2 cup + 2 tbsp was the right amount to achieve a smooth and silky consistency.
While the ganache is still warm, assemble your cake by spreading even quantities (around 1 heaped tablespoon) of ganache thinly on a crepe, before stacking and repeating. Finish with all of the remaining ganache as your top layer.
Top with finely chopped pistachios and decorate with edible flowers, if desired.
Serve while warm, with icecream or whipped coconut cream.