In a sauce pan, melt Earth Balance in almond milk and combine with maple syrup and vanilla extract and set aside.

In a large mixing bowl sift together gluten free flour, guar gum, baking powder and sea salt.

Gradually mix wet ingredients into dry until a smooth batter is formed.

In a small bowl combine egg replacer with water and add into dough, ensuring a thorough mix.

Preheat your oven to 425F.

Using a piping bag, pipe 12 equal choux pastries onto a parchment lined baking sheet and bake for 20-25 minutes.

Lower the heat to 350F and bake for another 5-10 minutes.

With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes. Remove from oven and allow to cool completely.

Using a piping bag, pipe whipped coconut cream into each of the eclairs and proceed to your ganache.

In a double boiler melt the chocolate chips and combine with almond milk.

Dip the filled eclairs half way and allow to firm up before serving.