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 impressive as it is satisfying. These airy pastry shells, made with a coconut oil-based choux dough, are baked to golden perfection before being filled with a luscious chocolate cream crafted from whipped coconut cream, melted dark chocolate, and just a touch of maple syrup for natural sweetness. Perfect for special occasions or as an elegant treat, this recipe is dairy-free, egg-free, and full of rich chocolate flavor. Quick to prepare, yet gourmet in presentation, these puffs will delight vegans and non-vegans alike. Serve them chilled or fresh for a memorable dessert experience!
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Recipe Information
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
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium saucepan, bring water and coconut oil to a boil.
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.
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.
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.
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.
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.
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.
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.
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.
Serve immediately or chill in the refrigerator for up to a few hours before serving. Enjoy these delightful vegan chocolate cream puffs!
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 451.7 g | 164% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 307.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1642 mg | 35% | |
*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.
