Vegan Chocolate Croissants
This easy vegan chocolate croissants recipe creates a crispy, flaky croissant infused with chocolate and raspberries. This vegan croissant recipe is made in less than 30 minutes and uses only five ingredients. It’s perfect for a vegan brunch and thanks to vegan puff pastry it’s easy to make. Indulge today with this foolproof dairy-free chocolate croissant recipe.
If you like sweet breakfasts, make these Vegan Baked Blackberry Donut recipe, this tender Vegan Coffee Cake, or the pinnacle of vegan pastries, these Vegan Scones.
Today I’m sharing my super Easy Vegan Chocolate Filled Croissants recipe with raspberries. How can croissants be easy? Just read on and find out for yourself.
On my weekend cheat days, these easy vegan chocolate croissants are my favorite thing to make. It doesn’t take a lot of time to make or eat, but it’s oh so good.
Why This Recipe is a Winner
- Using puff pastry makes this recipe nice and easy and vegan too
- Dark chocolate adds a hint of sweetness to these breakfast treats
- Adding a fresh raspberry brings color and flavor, making these breakfast pastries irresistible
Easy Vegan Chocolate Croissants
When I say this vegan croissant recipe is easy? Let me explain. It’s really, really easy. If you know how to turn your oven on, you’ve got this recipe mastered.
At first, I was determined to make a chocolate croissant recipe from scratch. But, let me tell you, it’s a lot of work. If you’re into a lot of work in the kitchen, I encourage you to give it a go. I just wanted the results (aka, layers of flaky crust with a bit of chocolate in the middle…instantly!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan Puff Pastry — You’ll need one package of Pepperidge Farm Puff Pastry Sheets which I describe as accidentally vegan.
- Plant-Based Milk — I recommend using soy milk because of its protein content that most resembles cow’s milk.
- Vegan Butter — You can use Earth Balance, Miyoko’s, or homemade vegan butter.
- Dark Chocolate — I like using Baker’s Bittersweet Dark Chocolate because it has a hint of sweetness to it, but it doesn’t overpower the croissant. You can find it in the baking aisle of most grocery stores.
- Raspberries — A few fresh raspberries work perfectly for this recipe. It is optional, but it adds a nice touch.
That. Is. It.
Oh, well, and an appetite. After a week of waiting for my cheat day? I had the appetite locked and loaded!
How to Make Vegan Chocolate Croissants
If you’re wondering how to make chocolate croissants, you’ve come to the right place! Here are the simple steps to make vegan croissants:
- Remove a puff pastry sheet from the freezer and allow it to thaw slightly (it should still be chilled)
- Cut the pastry sheet into rectangles
- Coat the top with plant-based milk
- Add a piece of the chocolate bar and raspberry and roll it
- Place rolled dough pieces on a baking sheet lined with parchment paper
- Bake 10 to 15 minutes, until the top of the pastry, is golden brown
- Allow them to cool a few minutes before serving.
Storage Tips
Store baked pastries in an airtight container. They will keep at room temperature for up to 2 days or in the fridge for up to 7 days. To serve, heat the pastries in the a microwave or toaster oven until heated through. Allow them to cool slightly before serving as the chocolate can become very hot.
Easy Chocolate Croissant Recipe
The puff pastry is so melt-in-your-mouth tender, and the soft, melted chocolate inside combined with the raspberry is perfection. You know, I had to add a chocolate drizzle to some of them, but you can skip that part if you’d like.
There’s something about this flaky crust combined with the bittersweet dark chocolate that will rock your world. Also, from start to finish, this takes about 30 minutes. Of course, you’ll want to let them cool for a few minutes so you don’t burn your tongue on the hot chocolate.
I may be speaking from experience. 🙂
Marly’s Tips
- You want the puff pastry to be thawed enough to work with and pliable, but not completely room temperature. Slightly chilled is best.
- The plant-based milk helps create a sticky surface so that the rolled croissant stays rolled
- Not into raspberries (WHA???), try a blackberry instead
- I used bittersweet chocolate (80% chocolate), but semi-sweet could work too
- Replace the raspberry with a little dab of peanut butter
- Or replace the chocolate with a little dab of peanut butter & jelly (PB&J anyone?)
- You could make a raspberry drizzle for the top by combining a crushed raspberry with powdered sugar
- Feel free to do “chocolate only” for a simple, delicious croissant bite
- Instead of a drizzle, you could sprinkle the top with powdered sugar
Serving Suggestions
There are a number of tasty beverages to serve along with your croissants. Here are some of my favorites:
- Vegan hot cocoa
- Tea-Infused Hot Cocoa
- Golden Milk Latte (served hot or cold)
- Iced Chai Tea Latte
More Vegan Pastries
These vegan chocolate croissants are simply delicious! Are you looking for even more vegan breakfast ideas? Be sure and try these vegan pastry recipes:
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Easy Vegan Chocolate Croissants
Ingredients
- 1 sheet Pepperidge Farm Puff Pastry Sheets Thawed
- ¼ cup Plant-Based Milk
- 1 teaspoon Vegan Butter Melted
- 4 oz bar Baker's Bittersweet Dark Chocolate Broken into pieces
- 12 Raspberries Fresh
Instructions
- Heat your oven to 375°F/190°C. Line a baking sheet with parchment paper.
- When you unroll your puff pastry sheet, you'll see the lines where it was folded in thirds. Use a knife to cut the pastry sheet along those lines. Then turn the sheet and create three cuts on the long side of the sheets too. That will leave you with 12 approximate squares of pastry sheets.
- In a bowl combine the plant-based milk and melted vegan butter. Stir to combine.
- Break the Chocolate bar into pieces following the lines on the chocolate.
- Brush the milk mixture over the top of one of the squares. Place a chocolate piece on the end of that piece. Place one fresh raspberry on top of the chocolate and roll the pastry dough up tightly over the chocolate. Place that seam side down on your prepared baking sheet. Repeat with remaining pastry squares.
- Brush the top of each unbaked pastry with the plant-based milk mixture. This will help ensure a golden topped crust. Bake for 15 to 20 minutes, until golden on top.
- Allow to cool a few minutes before serving because the chocolate in the middle remains hot.
- Optional: Drizzle with melted chocolate for added allure.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Finally, if you’re into vegetarian and/or vegan chocolate breakfast recipes, check these out:
So, whatever breakfast drizzled in chocolate you’re chortling over, enjoy!
Hi, this recipe looks easy and tasty. Would like to try it out. Just 1 question, for the chocolate, can semi bitter chocolate chips be used?
Hi Roma. I haven’t tried it with chocolate chips, but I don’t see any reason why it wouldn’t work. Just group them together in and fold the dough around them. Sounds yummy!
Are pepperidge farms puff pastry sheets actually vegan? They contain mono and diglycerides which can be vegan but can also be animal-sourced. Have you contacted them to ensure they’re derived from plant sources? I’d love to try these but not if the puff pastry isn’t truly vegan.
Hi Marge and thanks for your comment. You can see right on the Pepperidge Farms Puff Pastry product page, they list it as a vegan product.
Thank you for the creative ideas! Hooray!
So glad you like it, KB! I think it’s worthwhile to share easy vegan recipes like this one!
Great for dessert, but enjoyed them also for breakfast! Why not, right?!
Great idea! These would be so good for dessert too! ❤️
These look amazing! I am adding these to the Thanksgiving to-bake list to wow my (non-veg) fam! Thanks so much for going so in-depth to include nutrition facts and everything. You’re lovely!
Ah, thanks Tess! I really love this recipe because I just keep the pastry sheets in the freezer and pop them in the oven when people are over. I look SO Martha Stewart, bringing out a tray of freshly baked chocolate croissants. Only you and I know that I’m SO not Martha.
Creative!