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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 minutes
Chill Time 30 minutes
Total Time 50 minutes
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.