Vegan Chocolate Cream Puff
Indulge in the decadence of Vegan Chocolate Cream Puffs, a plant-based twist on the classic French dessert that's as elegant as it is irresistible. These airy and golden puffs, made with a simple choux pastry using coconut oil and a vegan egg replacer, come together with ease and bake to perfection. The star of the show is the luscious chocolate filling—crafted from velvety whipped coconut cream, rich dark chocolate, and a touch of maple syrup and vanilla for natural sweetness. Perfect for any occasion, these dairy-free delights offer a luxurious dessert that's both crowd-pleasing and allergy-friendly. Serve them fresh or chilled for an impressive vegan treat that everyone will savor!
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Ingredients
- 240 ml Water
- 60 ml Coconut oil
- 150 g All-purpose flour
- 1 tsp Salt
- 4 tbsp Vegan egg replacer (equivalent to 4 eggs)
- 150 g Dark chocolate
- 400 ml Coconut cream
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, bring water and coconut oil to a boil.
Step 3
Once boiling, reduce the heat to medium, add the flour and salt all at once, and stir vigorously with a wooden spoon. Continue stirring until a ball forms and the dough pulls away from the sides of the pan, about 2-3 minutes.
Step 4
Transfer the dough to a mixing bowl and let it cool for a few minutes. Meanwhile, prepare the vegan egg replacer according to the instructions on the package.
Step 5
Once the dough has cooled down slightly, gradually add the vegan egg replacer, mixing well between each addition until fully incorporated and the dough is smooth and glossy.
Step 6
Spoon the dough into a piping bag fitted with a large round tip. Pipe mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the puffs are golden brown and crispy. Avoid opening the oven door during baking to prevent deflating. Once done, allow them to cool completely on a wire rack before filling.
Step 8
To prepare the chocolate cream filling, melt the dark chocolate over a double boiler or in the microwave, heating in 30-second intervals and stirring in between until smooth.
Step 9
In a separate bowl, whip the coconut cream until soft peaks form. Add maple syrup and vanilla extract, and gently fold in the melted chocolate until fully combined.
Step 10
Once the puffs are cool, slice them in half horizontally. Fill each puff with the chocolate cream mixture using a spoon or a piping bag.
Step 11
Serve immediately or chill in the refrigerator for up to a few hours before serving. Enjoy these delightful vegan chocolate cream puffs!
Nutrition Facts
| Serving size | (1096.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3449.5 |
| Total Fat 170.6g | 0% |
| Saturated Fat 135.6g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 10.6mg | 0% |
| Sodium 2693.0mg | 0% |
| Total Carbohydrate 451.7g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 307.4g | |
| Protein 30.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 167.4mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 1642.0mg | 0% |
Source of Calories