Enjoy these tasty vegan cream puffs or profiteroles that are made without refined sugar. They are great for people who have to follow a certain diet or who want a healthier dessert option. There is nothing better than a light pastry filled with creamy coconut and topped with fresh berries.
Ingredients: 1 cup gluten-free all-purpose flour. 1 cup water. 1/2 cup dairy-free butter. 4 tablespoons maple syrup or agave nectar. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/2 cup coconut cream. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/4 cup powdered erythritol or other sugar-free sweetener. Fresh berries for garnish optional.
Instructions: Turn on the oven and heat it up to 400F 200C. Put water, dairy-free butter, maple syrup, and salt in a saucepan. Bring up the temperature. Turn down the heat and add the gluten-free flour. Keep stirring for about two to three minutes, or until a smooth dough forms that pulls away from the pan's sides. Take the dough off the heat and let it cool down a bit. Move the dough to a bowl for mixing. Slowly add the coconut cream, cornstarch, vanilla extract, and almond milk while using a hand mixer. Mix until it's smooth. Make small mounds of dough on a baking sheet lined with parchment paper. These will be the cream puffs or profiteroles. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and risen. To make the filling, mix powdered erythritol with coconut cream until it is smooth while the puffs are baking. Put in the fridge until you're ready to use. Once the puffs are cool, cut off the tops and put the coconut cream filling inside each one. If you want, you can decorate with fresh berries. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 25 minutes
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