Add maple syrup or honey, Greek yogurt, egg white, and vanilla inside the food processor bowl. Turn it on and let everything combine thoroughly.
Preheat oven to 375F and line a baking sheet with parchment paper.
Roll dough into small balls (the size of store bought puffs) preferably with the help of others who will enjoy this treat, place it on baking sheet.
Bake for 15 minutes. Around minute 10, I open the oven and with an oven mitten I give the tray a gentle shake to turn the puffs. This prevents them from burning at the bottom.
Remove, allow cocoa puffs to cool and store in an airtight container for up to a week.
You may use almond flour and plain yogurt or sour cream instead of Greek yogurt. A flax egg will not work well in this recipe. Leaving the almond flour out made rock hard puffs, so don’t omit it, it’s part of the recipe.