Chocolate Eclair - Gluten-Free and Dairy-Free

Chocolate Eclair - Gluten-Free and Dairy-Free

Marsha Hebert

Chocolate Eclair with Coconut Whipping Cream

Dietary: Grain-Free | Paleo | Vegetarian            

Time: 30 minutes   Makes:8


Éclair Pastry:

  • 1 cup (235 grams) water
  • 1/2 cup (100 grams) vegan butter
  • 1 teaspoon (6 grams) sugar or natural sweetener
  • 1/4 teaspoon (1 gram) salt
  • 3/4 cup (115 grams) cassava flour
  • 4 large eggs, room temperature

Éclair Filling 

  • 1 cup (180 grams) vegan chocolate chips, grounded
  • 1 can (400ml) coconut whipping cream, chilled
  • 1/4 cup (35 grams) organic icing sugar

Éclair Frosting (optional) 

  • 1/2 cup (90 grams) vegan chocolate chips
  • 1 tablespoon vegan butter


Preheat the oven to 400F (200C). Grease a baking sheet or a use silicone mat on the baking sheet.

In a large saucepan, bring water, butter, sugar, and salt to a boil over medium heat on the stove. Add cassava flour all at once; stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.

For piping the batter, insert a 3/4-inch round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe about 4-inch to 5-inch long strips, 3 inches apart onto the prepared baking pan. Bake at 400F for 10 minutes, then reduce temperature to 350F (180C and continue baking for an additional 15 – 20 minutes or until golden brown. Remove to wire rack. Immediately cut a slit in each for steam to escape; cool completely.

For Filling - in a large bowl, beat the ground chocolate chips, coconut whipping cream, and the icing sugar.

For Frosting - In a small bowl melt the chocolate and butter in the microwave for 30 seconds and additional 10 seconds if needed. Serve and enjoy!


If you make this recipe, snap a photo and hashtag it #eatforlifer — We love to see your creations on Instagram and Facebook! Find us: @eatforlifebymarsha