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Vegan Raspberry Chocolate Croissants
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Vegan Pain Au Chocolat

Vegan pain au chocolate is a delicacy of crispy, flaky crust, filled with melted dark chocolate in the tender center. A raspberry adds a nice touch, too. It's all done and ready in less than 30 minutes!
Course Breakfast
Cuisine European
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 croissants
Calories 199kcal
Author Marly McMillen

Ingredients

  • 1 sheet Pepperidge Farm puff pastry sheets, thawed (see note)
  • ¼ cup plant-based milk
  • 1 teaspoon vegan butter melted
  • 4 oz bittersweet dark chocolate bar broken into pieces
  • 12 raspberries, fresh
Cups - Metric

Instructions

  • Preheat 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. 
    A silicone pastry brush is dipped in a bowl with vegan egg wash. A pan of pastries sits behind it.
  • 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.
    A hand reaches in to brush melted vegan butter on puff pastry sheets. Raspberries and chocolate pieces sit nearby.
  • 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.

Notes

You want the puff pastry to be thawed enough to work with and pliable, but not completely room temperature. Slightly chilled is best.

Filling ideas

Use any of the following combined with the chocolate:
  • Fresh berries, like a raspberry, blackberry, or even a blueberry or two
  • A dab of peanut butter
  • Plain chocolate is fine as well

Nutrition

Calories: 199kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Sodium: 72mg | Potassium: 116mg | Fiber: 1g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 0.6mg | Calcium: 54mg | Iron: 0.7mg