🍫 VEGAN CHOCOLATE & PEANUT BUTTER ÉCLAIR MINI

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When we made🎂 Marilyn’s Birthday Éclair Classic we also made a dairy free version in smaller form. It was super simple to make these side by side with minimal extra effort everyone had a lovely dessert.

Categories: Dairy Free, Dessert

Ingredients:

• 🍮 For the Chocolate–Peanut Butter Pudding
• 1.5 Cups Oat Milk Extra Creamy
• 2 TBL Corn Starch
• pinch Sea Salt
• .5 cup Vegan Chocolate Chips
• 3 TBL Smooth Peanut Butter
• 🍪 For the Layers
• 1 pack Graham Crackers
• 12 Ritz Crackers
• 🍫 For the Ganache
• .75 cup Oat Milk
• 6 ounces dairy-free dark chocolate chips
• 1 tsp Vegan Butter
• pinch Sea Salt

Directions:

1. MAKE THE CHOCOLATE PUDDING:
In a saucepan, whisk together OAT MILK, CORNSTARCH, SUGAR, and SALT until smooth.
Cook over medium heat, whisking constantly, until thickened (about 4–6 minutes).
Remove from heat and stir in VEGAN CHOCOLATE CHIPS until fully melted and glossy.
Stir in VANILLA and VEGAN BUTTER, then divide the pudding evenly into two bowls.

2. CREATE THE PEANUT BUTTER SWIRL:
In one of the bowls, stir in 3 TABLESPOONS MELTED PEANUT BUTTER until blended.
You will now have one CHOCOLATE layer and one CHOCOLATE–PEANUT BUTTER layer.

3. ASSEMBLE:
◾ Bottom: GRAHAM CRACKERS
◾ Layer 1: CHOCOLATE PUDDING
◾ Middle: RITZ CRACKERS (or other vegan butter crackers)
◾ Layer 2: CHOCOLATE–PEANUT BUTTER PUDDING
◾ Top: GRAHAM CRACKERS

4. MAKE THE GANACHE:
Heat OAT MILK until steaming. Pour over VEGAN CHOCOLATE CHIPS.
Let sit 2 minutes, then stir until smooth and glossy.
Add VEGAN BUTTER and SALT if using.

5. FINISH:
Pour the GANACHE evenly over the top GRAHAM CRACKER layer and smooth with a spatula.
Chill for at least 4 hours, or overnight, until set and sliceable.

CALORIES:             320
TOTAL FAT:             18 g
SATURATED FAT:     8 g
CHOLESTEROL:       0 mg
SODIUM:            210 mg
TOTAL CARBS:     35 g
DIETARY FIBER:      3 g
TOTAL SUGARS:   20 g
PROTEIN:               5 g
CALCIUM:            80 mg
IRON:                  2.1 mg
POTASSIUM:       210 mg

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