Name: No-Bake Chocolate Eclairs (Healthier Version)
Prep time: 20 min
Total time: 50 min
Ingredients: 1 cup rolled oats (gluten-free); 0.5 cup dates (pitted, medjool); 0.25 cup almond milk (unsweetened); 1 tbsp chia seeds; 0.25 tsp vanilla extract; 1 ripe avocado (medium); 0.25 cup cacao powder (unsweetened); 0.25 cup maple syrup (pure); 2 tbsp almond milk (unsweetened); 0.5 tsp vanilla extract; 0.1 pinch sea salt; 2 tbsp coconut oil (melted); 2 tbsp cacao powder (unsweetened); 1 tbsp maple syrup (pure)

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No-Bake Chocolate Eclairs (Healthier Version)

A healthier take on classic chocolate eclairs, requiring no baking! This recipe uses wholesome ingredients for a guilt-free treat.

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Prep Time 20

Chill Time 30

Total Time 50

Course Dessert

Servings 6 eclairs

Calories 250 kcal

Equipment

1 Mixing Bowl Large
1 Whisk
1 Piping Bag with large round tip
1 Measuring Cups
1 Measuring spoons

Ingredients

For the "Choux" Pastry

1 cup rolled oats gluten-free
0.5 cup dates pitted, medjool
0.25 cup almond milk unsweetened
1 tbsp chia seeds
0.25 tsp vanilla extract

For the Chocolate Filling

1 ripe avocado medium
0.25 cup cacao powder unsweetened
0.25 cup maple syrup pure
2 tbsp almond milk unsweetened
0.5 tsp vanilla extract
0.1 pinch sea salt

For the Chocolate Glaze

2 tbsp coconut oil melted
2 tbsp cacao powder unsweetened
1 tbsp maple syrup pure

Instructions

In a food processor, combine the rolled oats and dates. Process until a sticky dough forms. Add almond milk, chia seeds, and vanilla extract. Process again until well combined.
1 cup rolled oats, 0.5 cup dates, 0.25 cup almond milk, 1 tbsp chia seeds, 0.25 tsp vanilla extract
Line a baking sheet with parchment paper. Transfer the oat mixture to a piping bag fitted with a large round tip. Pipe 6 elongated shapes (eclair forms) onto the prepared baking sheet. Alternatively, you can shape them by hand.
Place the baking sheet in the freezer for at least 30 minutes to firm up the "eclairs".
In a blender or food processor, combine the avocado, cacao powder, maple syrup, almond milk, vanilla extract, and sea salt. Blend until smooth and creamy.
1 ripe avocado, 0.25 cup cacao powder, 0.25 cup maple syrup, 2 tbsp almond milk, 0.5 tsp vanilla extract
Carefully slice the chilled oat "eclairs" in half horizontally. Pipe or spoon the chocolate filling into the bottom halves. Top with the other half of the "eclair".
In a small bowl, whisk together the melted coconut oil, cacao powder, and maple syrup until smooth.
0.1 pinch sea salt, 2 tbsp coconut oil
Drizzle the chocolate glaze over the assembled eclairs. Alternatively, dip the top of each eclair into the glaze.
Refrigerate the eclairs for at least 15 minutes to allow the glaze to set. Serve chilled and enjoy!

Notes

For a richer chocolate flavor, use dark cacao powder. Store leftover eclairs in the refrigerator for up to 2 days.