Vegan Mini Eclairs

Indulge in the irresistible charm of Vegan Mini Éclairs—bite-sized delights that are completely dairy- and egg-free yet bursting with decadent flavor. These airy pastry shells are made with aquafaba and almond milk for a plant-based twist on the classic choux dough, then filled with a luscious coconut cream vanilla filling sweetened with maple syrup. Topped with a glossy dark chocolate glaze, these mini éclairs strike the perfect balance of creamy, rich, and light. With just 45 minutes of prep time, they’re easier to make than you’d think and ideal for parties, afternoon treats, or satisfying your sweet cravings guilt-free. Perfectly vegan, irresistibly sweet, and impressively elegant, this recipe is a must-try for dessert lovers everywhere.

Nutriscore Rating: 44/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 ml Almond milk
• 100 grams Vegan butter
• 0.5 teaspoon Salt
• 125 grams All-purpose flour
• 150 ml Aquafaba
• 1 teaspoon Vanilla extract
• 400 ml Coconut cream
• 3 tablespoons Maple syrup
• 2 tablespoons Cornstarch
• 150 grams Dark chocolate chips
• 1 tablespoon Coconut oil

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a medium saucepan, bring the almond milk, vegan butter, and salt to a simmer over medium heat until the butter is melted.

Step 3

Remove from the heat and stir in the flour vigorously until it forms a dough that pulls away from the sides of the pan.

Step 4

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

Step 5

Gradually whisk in the aquafaba into the dough, one third at a time, making sure each portion is well incorporated before adding the next. The dough should be smooth and glossy.

Step 6

Spoon the dough into a piping bag fitted with a large round tip. Pipe 2-inch long strips onto the prepared baking sheet, spacing them 2 inches apart.

Step 7

Bake in the preheated oven for 25-30 minutes or until the mini eclairs are puffed and golden brown. Avoid opening the oven door during baking.

Step 8

Turn off the oven and let the eclairs cool in the oven for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

While the eclairs are cooling, prepare the filling. In a saucepan, combine coconut cream, maple syrup, and cornstarch. Whisk over medium heat until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract.

Step 10

Allow the filling to cool slightly, then transfer it to a piping bag fitted with a small round tip.

Step 11

Once the eclairs are cooled, make a small hole at each end of the eclairs and pipe the vanilla cream filling in.

Step 12

For the chocolate glaze, melt the dark chocolate chips with coconut oil over a double boiler or in the microwave in short intervals, stirring until smooth.

Step 13

Dip the top of each filled eclair into the melted chocolate glaze and allow them to set on a wire rack.

Step 14

Serve the mini eclairs once the glaze has set, or store them in the refrigerator until ready to serve.

Nutrition Facts

Serving size	(1265.0g)

Amount per serving	% Daily Value*
Calories	3800.7

Total Fat 207.0g	0%
Saturated Fat 149.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2138.7mg	0%
Total Carbohydrate 467.4g	0%
Dietary Fiber 14.6g	0%
Total Sugars 324.5g
Protein 31.1g	0%

Vitamin D 82.5IU	0%
Calcium 559.2mg	0%
Iron 18.2mg	0%
Potassium 1452.6mg	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: 48.3%

Protein: 3.2%

Carbs: 48.5%