75g CocoPacific Virgin Coconut Oil
200ml cold water
100g TIANA FairTrade Organics All Purpose Cassava Flour (gluten free)
3 eggs, lightly beaten
300ml double cream
Put the CocoPacific Virgin Coconut Oil in a saucepan with water and bring to boil.
Remove from heat and immediately tip in all of TIANA FairTrade Organics All Purpose Cassava Flour (gluten free). Beat thoroughly with wooden spoon until smooth.
Gradually beat in eggs. Cover 3 baking trays with baking parchment. With medium nozzle, pipe walnut sized balls on to trays.
Bake for 25-30 mins until crisp. Make slit in side of each profiterole to release steam. Leave to cool on wire rack.
To make sauce, put CocoPacific Coconut Palm Sugar, chocolate and water in a saucepan. Heat gently, stirring occasionally, until dissolved.
Bring to boil and simmer for 10-15 mins, stirring occasionally, until a thick pouring consistency.
Stir in CocoPacific Virgin Coconut Oil, remove from heat and leave to cool.
Whip cream until stiff and fill profiteroles. Arrange on serving dish, pour over a little sauce and serve remaining sauce separately.