Dairy-Free Chocolate-Covered Cream Puffs

Indulge in the ultimate dairy-free treat with these Chocolate-Covered Cream Puffs—airy, golden choux pastry shells filled with luscious coconut milk vanilla custard and topped with a glossy layer of dark chocolate. This elegant dessert is completely free of dairy, perfect for those with dietary restrictions or anyone seeking a decadent plant-based option. The rich filling is infused with fresh vanilla bean seeds for a gourmet touch, while the silky chocolate glaze gets its shine from coconut oil. With just a few wholesome ingredients like olive oil and canned coconut milk, these cream puffs are surprisingly easy to whip up. Serve them chilled for a showstopping dessert that’s sure to impress guests at any occasion.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 240 ml Water
• 60 ml Extra virgin olive oil
• 1 pinch Salt
• 125 g All-purpose flour
• 4 large Eggs
• 400 ml Coconut milk (canned, full-fat)
• 40 g Cornstarch
• 100 g Cane sugar
• 1 Vanilla bean
• 150 g Dark chocolate (dairy-free)
• 30 g Coconut oil

Directions

Step 1

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine 240 ml water, 60 ml extra virgin olive oil, and a pinch of salt. Bring to a boil over medium heat.

Step 3

Add the 125 g of flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for an additional minute while stirring.

Step 4

Transfer the dough to a large mixing bowl and let it cool for 5 minutes.

Step 5

Beat the eggs into the dough one at a time, ensuring each egg is fully incorporated before adding the next.

Step 6

Spoon or pipe 12 equal-sized mounds onto the prepared baking sheet.

Step 7

Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 20 minutes until golden brown. Let them cool completely.

Step 8

For the filling, mix 400 ml canned coconut milk, 40 g cornstarch, and 100 g cane sugar in a saucepan, scraping in the seeds of 1 vanilla bean.

Step 9

Whisk the mixture over medium heat until it thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature, stirring occasionally.

Step 10

Cut the tops off the cooled puffs and fill them with the vanilla custard using a piping bag.

Step 11

For the topping, melt 150 g dairy-free dark chocolate and 30 g coconut oil in a heatproof bowl set over a pot of simmering water.

Step 12

Dip the tops of each filled cream puff into the melted chocolate or spoon it over the top.

Step 13

Chill the assembled cream puffs in the refrigerator for at least 30 minutes before serving to set the chocolate glaze.

Nutrition Facts

Serving size	(1359.6g)

Amount per serving	% Daily Value*
Calories	3798.2

Total Fat 249.2g	0%
Saturated Fat 153.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 744mg	0%
Sodium 535.7mg	0%
Total Carbohydrate 348.2g	0%
Dietary Fiber 23.2g	0%
Total Sugars 187.1g
Protein 54.8g	0%

Vitamin D 164IU	0%
Calcium 295.2mg	0%
Iron 40.2mg	0%
Potassium 2351.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 5.7%

Carbs: 36.1%