(Gluten and Dairy Free, Vegan)
Try these deconstructed eclairs for a modern day dessert.
Serves: Makes 8 mini eclairs
Takes: 45 minutes
What you need:
2 sheets store bought puff pastry (vegan options available if required)
Almond milk, just a little, to glaze the pastry
6 Medjool dates
Pinch sea salt
200ml coconut milk
2 tbsp coconut oil
1 tsp vanilla extract
1 x 125g pot Salted Caramel COYO
50g creamed coconut
100g dark chocolate
What you do:
Preheat the oven according to puff pastry packet instructions. Cut into eight individual squares and lightly glaze with almond milk. Put in the oven whilst you make the other components.
Make the Medjool date caramel by blitzing the dates, salt and coconut milk in a food processor. Melt the coconut oil and vanilla extract together in a small saucepan and add the Medjool date paste. Stir together until thick and the mixtures resembles a caramel.
Make the salted caramel cream sauce by whisking 1 pot of Salted Caramel COYO yoghurt with the creamed coconut.
Meanwhile, melt down the chocolate in a glass bowl over a saucepan of simmering water and stir until smooth and glossy.
Once the pastry has been baked, top each square with a spoonful each of salted caramel cream, the hot Medjool date caramel and the melted dark chocolate. Serve immediately with plant based ice cream.