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Vegan profiteroles recipe

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Vegan treats aren't hard to find, but good vegan treat recipes are. Luckily, we have a fabulous recipe for vegan profiteroles which can be used for dinner parties, everyday dessert and a yummy afternoon snack. Enjoy! 

Ingredients 

For the profiteroles 
  • 120ml almond milk 
  • 5 tbsp vegan butter 
  • 250g plain flour
  • 2 tsp baking powder 
  • 1 pinch salt 
  • 50g icing sugar 
  • 1.5 litres olive oil, for frying 
For the filling 
  • 320ml coconut cream 
  • 1 shot Almond Baileys (or vegan liqueur equivalent) 
  • 1 tsp vanilla bean paste 
  • 2 tbsp icing sugar 
For the chocolate sauce 
  • 300ml almond milk 
  • 3 tbsp agave nectar 
  • 100g vegan dark chocolate, chopped

Method 

To begin with, make the profiteroles.
  1. Add the milk and vegan butter to a small saucepan over a low heat. Mix gently until the ingredients is melted.
  2. Combine the dry ingredients in a large bowl then mix the milk and butter mixture in, until it becomes a wet dough. 
  3. Lightly dust your hands and a worktop with flour, then roll the dough into neat balls - each ball should consist of around 2 tbsps of dough. 
  4. Line a baking tray with baking paper. Then, fill a large saucepan with olive oil and set over a medium heat. The oil will be ready when a little piece of dough bubbles and floats to the surface. 
  5. Depending on the size of your pan, fry 3-4 balls at a time for 3-4 minutes (until golden brown). Flip them over half way through cooking to make sure they are cooked all the way through. 
  6. When cooked, remove from oil and place onto the lined baking tray. 
Next up, make the cream filling
  1. Add all the filling ingredients into a large mixing bowl and whisk together until it has a thick, creamy consistency. Set aside until you're ready to serve the dish. 
Next: chocolate sauce
  1. Pour the milk and agave nectar into a medium saucepan, over a low heat.
  2. When the milk is hot, pour in the chopped chocolate and stir until smooth and the chocolate has melted. 
To serve
  1. Just before serving, cut the profiteroles in half, lengthways, then carefully spoon the cream onto the bottom halves, then pop the tops back on.
  2. Stack the profiteroles on a dish and drizzle the choc sauce over the rolls et voila!  
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