Super-quick vegan chocolate croissants

Super-quick vegan chocolate croissants

Total: 30 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / piece: 210 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 2 g
You can't beat warm croissants for breakfast! Especially when they can be on the table in just 15 minutes. I have used vegan chocolate spread and dark chocolate for the filling. However, depending on my mood, I also like to make them with peanut butter and jelly, or almond butter and pear bread filling. The possibilities are endless!

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To shape the croissants

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
2 tbsp vegan chocolate spread (e.g. Bionella)
50 g vegan dark chocolate, coarsely chopped
2 tbsp oat drink
½ tsp cinnamon
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How it's done

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To shape the croissants

Cut the dough into 8 equal triangles, cover with the chocolate spread, place the chocolate on the bottom half. Roll the dough up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with oat milk, sprinkle with cinnamon.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave the croissants to cool on a rack.

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