Vegan Chocolate-Covered Cream Puffs
Indulge in the ultimate plant-based treat with these Vegan Chocolate-Covered Cream Puffs—perfectly crispy pastry shells filled with luscious coconut cream and topped with decadent vegan chocolate ganache. This recipe is a testament to sophisticated vegan baking, combining rich ingredients like full-fat coconut milk and agar-agar powder to create a silky, dairy-free filling. The puffs themselves are golden and airy, showcasing a masterful use of vegan butter and baking powder for just the right texture. Topped with a velvety ganache made from melted chocolate chips and almond milk, each bite is irresistibly rich and satisfying. Whether you're crafting these for a special occasion or elevating your dessert repertoire, these cream puffs will undoubtedly steal the show. Plus, they’re made entirely without animal products, making them the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 240 ml water
- 60 g vegan butter
- 120 g all-purpose flour
- 15 g cornstarch
- 5 g baking powder
- 30 g coconut sugar
- 5 ml vanilla extract
- 200 ml full-fat coconut milk
- 5 g agar-agar powder
- 60 g powdered sugar
- 150 g vegan chocolate chips
- 60 ml unsweetened almond milk
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, vegan butter, coconut sugar, and vanilla extract. Bring to a gentle boil over medium heat, allowing the butter to melt.
Reduce the heat to low and add in the all-purpose flour and cornstarch. Stir continuously until a dough forms and pulls away from the sides of the pan, about 2-3 minutes.
Remove from heat and let the dough cool for 5 minutes. Then add the baking powder and mix well.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds about 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown. Remove from the oven and let cool completely.
For the filling, whisk together coconut milk, agar-agar powder, and powdered sugar in a small saucepan. Bring to a simmer over medium heat, whisking frequently until thickened, about 5 minutes.
Remove from heat and let the cream cool slightly before transferring it to a piping bag fitted with a small nozzle.
Once the puffs have cooled, use the piping bag to fill each puff with the coconut cream.
For the chocolate ganache, place the vegan chocolate chips in a heatproof bowl. Heat the almond milk to a simmer and pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Dip each filled cream puff into the chocolate ganache to coat the top, allowing the excess to drip off.
Place the chocolate-covered cream puffs in the refrigerator for about 20 minutes or until the chocolate is set.
Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 156.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1208 mg | 26% | |
*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.
