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Vegan Profiteroles

Rich, chocolately, creamy indulgence and vegan - profiteroles are back on the menu!
  • Servings
    4 portions
recipe image Vegan Profiteroles


  • 120ml almond milk
  • 5 tbsp Flora Plant
  • 250g plain flour
  • 2 tsp baking powder
  • pinch of sea salt
  • 50 g icing sugar
  • 1.5 litres vegetable oil for frying
  • 170ml Elmlea Plant Double
  • 1 shot Baileys Almande or vegan liqueur (optional)
  • 1 tsp vanilla bean paste
  • 1tbsp icing sugar
Chocolate Sauce
  • 300ml almond milk
  • 3tbsp agave nectar
  • 100 g dairy free dark chocolate finely chopped
Energy (kcal)3237 kcal
Energy (kJ)13544 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)263.2 g
Carbohydrate excl. fibre (g)263.2 g
Sugar (g)257.5 g
Fibre (g)0.0 g
Fat (g)250.0 g
Saturated fat (g)39.1 g
Unsaturated fat (g)201.3 g
Monounsaturated fat (g)56.9 g
Polyunsaturated fat (g)144.3 g
Trans fat (g)1.3 g
Cholesterol (mg)0 mg
Sodium (mg)217 mg
Salt (g)0.54 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)172 mg
Iron (mg)0.54 mg
Potassium (mg)5 mg


  1. Add milk and Flora Plant B*tter in a small saucepan over a low heat to melt and mix together
  2. Combine the dry ingredients in a bowl, then mix in the melted mixture with a spatula until it forms a wet dough. Lightly flour your hands and worksurface, then roll around 2 tbsp of dough at a time in your hands to form balls
  3. Line a baking tray with kitchen paper and preheat a deep-fat fryer to 160°C or half fill a large saucepan with the vegetable oil and set over a medium heat. Test if it’s hot enough by dropping in a little piece of dough – if it bubbles and floats to the surface, the oil is ready
  4. Fry 3 to 4 balls at a time for 3–4 minutes, or until golden brown; you may need to flip them over halfway through cooking. When cooked, lift them out of the oil and transfer straight onto the lined tray, before setting aside to cool.
  5. To make the cream, put all the ingredients in a mixing bowl and whisk together until thick and creamy. Set aside until you’re ready to serve.
  6. Heat the milk and agave nectar on a low heat to warm gradually. Tip the chopped chocolate into a bowl, pour over warm milk & agave mixture and stir until smooth and all the chocolate has melted.
  7. Cut the profiteroles in half lengthways, then pipe or spoon the cream onto the bottom halves, sticking the tops back on.
  8. Stack the profiteroles into a tower and drizzle the warm chocolate sauce over before serving
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