Indulge Guilt-Free with Paleo Mocha Eclairs

Directions

Éclair Shells:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine water, ghee (or coconut oil), and maple syrup (or honey). Bring to a gentle boil.
3. Add Tonomi's Cassava Flour, coconut flour, baking soda, and a pinch of salt. Stir continuously until the mixture forms a smooth dough.
4. Allow the dough to cool slightly, then beat in the eggs one at a time until well combined.
5. Spoon the dough into a piping bag and pipe éclair shapes onto the prepared baking sheet.
6. Bake for 25-30 minutes or until the éclairs are golden brown and firm. Allow them to cool completely before filling.

Mocha Filling

1. In a saucepan, heat coconut cream over medium heat until it begins to simmer.

2. Add Tonomi ground coffee, cocoa powder, maple syrup (or honey), and vanilla extract. Whisk until well combined.
3. Continue to simmer for 5-7 minutes, allowing the mixture to thicken. Remove from heat and let it cool.

Chocolate Drizzle

1. In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring between each interval until smooth.

Assembly

1. Once the éclair shells are completely cooled, cut them in half horizontally.
2. Spoon the mocha filling onto the bottom half of each éclair.
3. Place the top half back on and drizzle with the melted chocolate mixture.