Healthy Profiteroles

1. Preheat oven to 180C.
2. In a small saucepan over medium heat, heat the coconut oil, coconut milk, and salt and simmer until it starts to splatter.
3. Transfer to a bowl and add the arrowroot starch. Stir until the mixture forms a stiff paste (you should start to feel it in your arms). If the mixture is still runny, it just means it wasn’t on the heat for long enough in the previous step, you can go back and heat again (on a medium heat) until you get the desired texture.
4. Add the eggs to the mixture one at a time, stirring continuously until you have a smooth glossy paste.
5. Spoon the mixture onto a baking tray lined with parchment paper. each circle of mixture should be 1 inch apart from each other.
6. Bake for 20-25 mins (until golden brown). Then leave on a wire rack to completely cool.
7. Start to make the coconut cream filling by scooping the hardened coconut cream out of the tin and placing in a bowl.
8. Add the the rest of the ingredients and whip with a hand mixer until fluffy, then place in the freezer for 10-15 mins.
9. Make the chocolate ganache by mixing together all the ingredients in a bowl.
10. Fill the pastries with the coconut cream (or sandwich in between 2 pastries).
11. Top with the chocolate ganache and any other toppings. (I’ve also added pumpkin seeds and sea buckthorn powder).