Dairy-free Chocolate Raspberry Puffs Recipe

Ingredients

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• For the pastry ( 4 large or 6 small) shopping list
• 1 Cup water shopping list
• 1/4 Cup Grass-fed butter shopping list
• 1 Cup Organic flour ( I used oat flour for the ones pictured by grinding 1 Cup of oats in the coffee grinder and adding 1 tbs of wheat flour) shopping list
• 3 Grass fed eggs shopping list
• In a medium Pot, bring the butter and water to a simmer then dump in the flour and rapidly wisk until all the dough pulls off the pot ( this takes about 30 seconds). shopping list
• Let the dough cool slightly and beat in the eggs one at a time until fully incorporated. the dough should be glossy and elastic. shopping list
• Pre-heat the oven to 350. On a greased cookie sheet drop the dough in 4 or 6 equal balls spacing them 4 inches apart as they will swell. when they are fully puffed up and golden turn off the oven and let them slowly cool down inside the oven, the longer the better, I usually leave them there for 45 minutes to an hour. shopping list
• Prepare your filling, for these I used Fresh organic raspberry jam on the bottom and the dairy-free chocolate pudding. shopping list
• Chocolate pudding: shopping list
• 1.5 C Organic rice milk (use regular milk if you eat dairy) shopping list
• 2 Tbs Organic cocoa powder shopping list
• 3 Tbs raw honey shopping list
• Wisk together in a saucepan shopping list
• Bring to a simmer shopping list
• In a jam jar add: shopping list
• 1 grass-fed egg yolk shopping list
• 1 tbs organic corn starch shopping list
• 1/8C organic rice milk shopping list
• Shake until smooth then stream into above mixture wisking until thickened shopping list
• Dust the top lightly with organic cocoa powder and icing sugar and serve with fresh raspberries from the garden. shopping list
• •This pastry can be used with any savory or sweet filling. shopping list