Posted in Blogging, More Than A Mom

Stuffed Bite-Sized Choux Pastries (Non-Dairy)

In trying to keep up with my sweet tooth despite taking dairy out of my diet for my son’s sake, I’ve been experimenting with some classic recipes and using alternatives to the typical dairy products used to complete them.

Today, I tackled choux pastries and decided to make a couple of fillings to stuff them with.  Yum!

Bite-Sized Choux Pastries

Ingredients (yields approx. 35 mini choux pastries)

  • 75mL (1/4 cup) almond milk (or any other dairy alternative)
  • 75mL (1/4 cup) water
  • 30mL (2 tbsp) coconut oil
  • 2.5mL (1/2 tsp) sugar
  • Pinch of salt
  • 125mL (1/2 cup) flour
  • 2 medium sized eggs

How to make

1. Place grill in center of oven and preheat to 190 C (375 F).  Place a silicone mat (or parchment paper) on a cookie pan.

2. In a small saucepan, bring almond milk, water, coconut oil, sugar and salt to a boil.  Remove pot from the heat and add the flour.  Mix vigorously with a wooden spoon until the mix forms a ball that detaches from the sides of the saucepan.

3. Set the pot back onto the heat source and, on low heat, continue to cook the dough for a minute or two.

4. Remove the saucepan from the heat source and let the dough cool down for a few minutes.  Add the eggs, one by one, and beat with an electric beater (or, if you’re feeling brave, beat vigorously with a wooden spoon) until you obtain a sticky, homogenous paste.

5.  Spoon the paste in a piping bag (or in a ziploc bag with an end cut off) and pipe onto your baking sheet, making sure to leave about an inch between each puff.  Note that the puffs will approximately double in size once cooked.

6.  Stick in the oven for 35 minutes or until they’ve reached a light golden color.  Turn off oven and leave them in the oven with the door slightly ajar for another 10 minutes.

7.  Admire your masterpiece.  (BTW, at this point, these suckers can be frozen for up to a month).

Now, you could stuff these suckers with pretty much anything as they have quite a neutral taste.  However, I decided to stuff mine with some sweetness!  So I’ll give you the recipe for the two fillings that I made.

Dairy-Free Carob Custard

Ingredients (yields about 1/2 cup)

  • 1 cup rice milk (or another non-dairy equivalent)
  • 1 tbsp corn starch
  • 1/4 cup sugar
  • 1 egg, lightly beaten (or 2 lightly beaten egg yolks)
  • 1 tbsp carob powder
  • 1/4 tsp vanilla extract

How to make

1. Have eggs ready in a bowl, and set aside where it will be within reach.

2. In a small saucepan, over medium heat, whisk together rice milk, sugar and cornstarch.  Bring to a boil, whisking occasionally to prevent corn startch from clumping.

3. Remove from heat.  Use about 2 tablespoons of the hot mixture and whisk into eggs.  Slowly whisk egg mixture into saucepan.

4. Return pot to heat and whisk gently until custard thickens or about 2-3 minutes.  Do not allow to boil.

5. Remove saucepan from heat and add vanilla and carob powder, mixing well.

6. Pipe custard into puffs.  (Note: it is rather runny so it’s better to pipe from the top so that it actually stays in).


Sweet Pecan Butter


  • 2 cups pecans
  • 1/2 cup almond milk
  • 2 tbsp melted coconut oil
  • 2 tbsp unsweetened grated coconut
  • 2 tbsp agave nectar
  • 2 tbsp ground chia seeds
  • 1 tbsp almond oil

How to make

1. Put all ingredients in a food processor and process to death (ie: until you obtain something close to a homogenous paste).

2. Pipe into puffs.


Of course, all you have to do after is set the stuffed choux pastries on the table and try not to eat them all before you take a picture.



Posted in More Than A Mom

Key Lime Cheesecake – Sans Fromage!

You know how it’s always when you can’t have something that you want it the most?

You see, I’ve been craving cheesecake recently.  I mean, really craaaaaaaaving.  Of course, I can’t have any because I have taken dairy out of my diet for my son.

Or can I?

I remembered how I’d gone to a vegan restaurant with my little sis a couple of years back and they had cheesecake on the menu.  Of course, it wasn’t real cheesecake but it was real good!

I can’t say I rock enough to have invented the recipe, but with the help of a few key words in Google, and a hop on Pinterest I found two recipes that looked good and merged them.  I took the recipe for the crust here and used the one for the filling that I found here.

Would you like to know what’s in it and how to make it?

Of course you do!

What’s in it?

P1030376For the crust (left)

  • 8 medjool dates, soaked and pits removed (I let them soak as I measured out the other ingredients)
  • 1 cup of mixed nuts (mine contained brazil nuts, pecans, almonds and cashews)
  • 1 cup shredded unsweetened coconut

1 tsp cinamon

For the filling (right)

  • 3 cups raw macadamia nuts
  • 1 cup almond milk
  • 1 cup key lime juice
  • 3/4 cup raw agave nectar
  • 3/4 cup coconut oil (unbleached and unrefined)
  • 1 tsp vanilla extract

Now, for some reason, I did the filling first (must be mommy brain) which meant that I had to pour the filling in a bowl as  I mixed the ingredients for the crust.  Don’t be silly like me, make your crust first.

What to do?


  1. Mix everything but the dates until the mixture is reduced to a coarse meal.
  2. Add the dates and keep blending until well blended and sticky.
  3. Press the mixture in a pie mold.


  1. Put all ingredients in food processor (if you’re smart, unlike me, you’ll make sure the food doesn’t go past the max food level).
  2. Pulverize until the mix has a smooth texture.
  3. Pour the filling into the crust.
  4. Place in the freezer for 2h.
  5. Eat
4.  Key Lime Cheesecake Sans Fromage
4. Key Lime Cheesecake Sans Fromage

And, just because I had time and my son was being quiet, I actually pressed my key limes.  If you don’t have a lot of time on your hands, I would suggest you just buy some ready pressed, because it took 2lbs of them to get a cup of freshly pressed lime juice!  (But it was TOTALLY worth it because I absolutely LOVE key lime).