Get ready to elevate your dessert game with these unconventional Choco-Chili Eclairs. Featuring a spicy twist with chili powder and a creamy avocado chocolate ganache, these eclairs will surprise and delight your taste buds!

Ingredients

For the Choux Pastry:

  • 1 cup water
  • 1/2 cup coconut oil
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

For the Avocado Chocolate Ganache:

  • 2 ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Chocolate Drizzle:

  • 1/2 cup dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

Prepare the flax egg by combining ground flaxseed with water in a small bowl. Set aside for about 10 minutes to thicken.

In a medium saucepan, combine water and coconut oil over medium heat. Once the mixture comes to a boil, remove it from heat and stir in the flour, salt, chili powder, and vanilla extract until a dough forms.

Return the saucepan to low heat and cook the dough for another 2-3 minutes, stirring constantly, until it pulls away from the sides and forms a ball.

Remove from heat and let it cool for about 5 minutes. Then, add the flax egg to the dough and mix until fully combined.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.

Bake for 25-30 minutes, or until they are puffed and golden brown. Do not open the oven door during baking! Once done, remove from the oven and let cool completely on a wire rack.

While the eclairs are cooling, prepare the avocado chocolate ganache. In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Set aside.

For the chocolate drizzle, melt dark chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until smooth.

Once the eclairs are cool, use a sharp knife to make a small slit in the side of each eclair. Fill a piping bag with the avocado ganache and pipe it into each eclair until filled.

Drizzle the melted chocolate over the filled eclairs for a beautiful finish. Allow the chocolate to set before serving.

Enjoy your spicy, creamy Choco-Chili Eclairs that challenge traditional dessert norms while keeping it deliciously vegan!