Paleo Chocolate-Covered Cream Puffs

Indulge in the ultimate guilt-free dessert with these Paleo Chocolate-Covered Cream Puffs, a refined take on a classic treat made entirely grain-free and dairy-free. Light and airy puffs are baked to golden perfection using a blend of coconut flour and tapioca starch, then filled with a luscious coconut cream sweetened with maple syrup. The final touch? A glossy dark chocolate coating that's both decadent and paleo-compliant. With only natural sweeteners like honey and maple syrup, these cream puffs offer the perfect balance of richness and health-conscious simplicity. Ideal for special occasions or as an everyday indulgence, this recipe is sure to impress your family and friends while catering to paleo and gluten-free lifestyles. Ready in under an hour, these cream puffs transform simple, wholesome ingredients into a show-stopping dessert!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 0.5 cup Coconut flour
• 0.5 cup Tapioca starch
• 1 cup Almond milk
• 0.5 cup Coconut oil
• 2 tablespoons Honey
• 4 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Chilled coconut cream
• 1 tablespoon Maple syrup
• 6 ounces Dark chocolate (70% cacao or higher, paleo-compliant)
• 2 tablespoons Coconut oil (for chocolate coating)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan over medium heat, combine the almond milk, coconut oil, and honey. Stir until the mixture comes to a gentle boil.

Step 3

Reduce the heat to low, and gradually add the coconut flour and tapioca starch, stirring vigorously with a wooden spoon until it forms a dough. Cook for an additional 2 minutes to eliminate raw flour taste.

Step 4

Remove the saucepan from the heat and let the dough cool slightly for about 5 minutes.

Step 5

Transfer the dough into a large mixing bowl. Beat in one egg at a time using a hand mixer, making sure each egg is fully incorporated before adding the next one. Mix in the vanilla extract.

Step 6

Spoon the dough into a piping bag fitted with a round nozzle or use a spoon to drop 1-inch mounds onto the prepared baking sheet, leaving space between each puff.

Step 7

Bake for 20-25 minutes or until the puffs are golden brown and puffed up. Cool completely on a wire rack.

Step 8

While the puffs cool, prepare the filling by whisking together the chilled coconut cream with the maple syrup until smooth and slightly thickened.

Step 9

Fill a piping bag fitted with a small nozzle with the coconut cream mixture. Poke a small hole in the bottom of each puff and fill each one with the cream.

Step 10

For the chocolate coating, melt the dark chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water or in short bursts in the microwave, stirring until smooth.

Step 11

Dip the tops of each filled cream puff into the melted chocolate, allowing excess to drip off, and place them back on the wire rack to set.

Step 12

Allow the chocolate to set at room temperature or refrigerate briefly for faster results before serving.

Nutrition Facts

Serving size	(1239.7g)

Amount per serving	% Daily Value*
Calories	4257.3

Total Fat 313.9g	0%
Saturated Fat 235.9g	0%
Polyunsaturated Fat 2.5g
Cholesterol 744mg	0%
Sodium 555.2mg	0%
Total Carbohydrate 315.5g	0%
Dietary Fiber 43.9g	0%
Total Sugars 124.9g
Protein 57.4g	0%

Vitamin D 238.1IU	0%
Calcium 683.6mg	0%
Iron 30.8mg	0%
Potassium 2236.5mg	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: 65.4%

Protein: 5.3%

Carbs: 29.2%