Easy Vegan Chocolate Croissants
Enjoy the delicacy of a crispy, flaky crust, filled with melted dark chocolate in the tender center. It's all done and ready in less than 30 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 sheet Pepperidge Farm Puff Pastry Sheets Thawed
- 1/4 cup Plant-Based Milk
- 1 teaspoon Vegan Butter Melted
- 1 4 oz bar Baker's Bittersweet Dark Chocolate Broken into pieces
- 12 Raspberries Fresh
Heat your oven to 375F. 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 - 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.
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