Paleo Chocolate-Covered Cream Puffs
Indulge in the irresistible decadence of Paleo Chocolate-Covered Cream Puffs—an exquisite treat that's gluten-free, dairy-free, and perfectly Paleo-friendly. These delightful puffs are crafted with a clever blend of coconut flour and tapioca starch, delivering a light and airy texture without sacrificing flavor. Filled with a luscious coconut cream sweetened with maple syrup and crowned with a silky layer of dark chocolate, these cream puffs are a fusion of elegance and health-conscious indulgence. Whether you’re treating yourself or entertaining guests, these elegant desserts deliver timeless appeal with a modern twist. Ready in under an hour and boasting just the right touch of natural sweetness, they are the ultimate guilt-free chocolate dessert. Perfect for any occasion, these Paleo cream puffs will have everyone asking for seconds!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the almond milk, coconut oil, and honey. Stir until the mixture comes to a gentle boil.
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.
Remove the saucepan from the heat and let the dough cool slightly for about 5 minutes.
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.
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.
Bake for 20-25 minutes or until the puffs are golden brown and puffed up. Cool completely on a wire rack.
While the puffs cool, prepare the filling by whisking together the chilled coconut cream with the maple syrup until smooth and slightly thickened.
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.
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.
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.
Allow the chocolate to set at room temperature or refrigerate briefly for faster results before serving.
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 235.9 g | 1180% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 124.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 684 mg | 53% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2236 mg | 48% | |
*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.
