Indulge in a plant-based twist on the classic éclair! These delightful chickpea flour éclairs are both gluten-free and packed with protein, while the creamy avocado chocolate mousse filling is a rich, decadent surprise. Perfect for impressing your guests or enjoying a sweet treat on your own!

Ingredients

For the Éclair Shells:

  • 1 cup chickpea flour (besan)
  • 1/2 cup water
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

For the Avocado Chocolate Mousse Filling:

  • 2 ripe avocados
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup (adjust for sweetness)
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk (or more for desired consistency)

For the Chocolate Drizzle:

  • 1/2 cup dairy-free dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

Prepare the Éclair Shells:

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the chickpea flour, salt, and baking powder.
  • In a saucepan, bring the water, almond milk, melted coconut oil, and maple syrup to a simmer.
  • Gradually add the chickpea flour mixture to the saucepan, stirring continuously until a dough forms and pulls away from the sides.
  • Let the dough cool for a few minutes, then transfer it to a piping bag fitted with a round tip.
  • Pipe 3-inch long strips onto the prepared baking sheet, leaving space between each éclairs.
  • Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Let them cool completely on a wire rack.

Make the Avocado Chocolate Mousse Filling:

  • In a blender or food processor, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, and almond milk.
  • Blend until smooth and creamy, scraping down the sides as needed. Adjust sweetness and consistency to your liking.
  • Transfer the mousse into a piping bag and refrigerate while the éclairs cool.

Prepare the Chocolate Drizzle:

  • In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Assemble the Éclairs:

  • Once the éclair shells are completely cool, use a small knife to create a slit in the side of each éclair.
  • Pipe the avocado chocolate mousse filling into each éclair until filled.
  • Drizzle the melted chocolate over each filled éclair for a beautiful finish.
  • Serve immediately or refrigerate for up to an hour before serving for a chilled treat!

Enjoy your delicious and innovative chickpea flour éclairs with avocado chocolate mousse!