If you’ve been following my blog for a while then you will know I have a bit of a thing for puff pastry! It’s dairy, egg and nut free, easy and versatile. And you can just roll it out and off you go! So, last week, when I had some of our brilliant No Nuts Nutella sitting in the fridge, I thought why not try and combine the two. These vegan chocolate croissants are another quick breakfast treat like our popular 10 minute cinnamon rolls and are great for making with the kids.
They literally have two ingredients and if you don’t want to make a homemade spread there are some good shop bought ones that would work as well. They are really fun and easy to make and a great breakfast to make for a special occasion or to just whip up on the morning if you fancy something sweet. You could make larger ones but we made mini croissants as they are the perfect size for little fingers.
The kids can have fun smearing on the filling – if you can stop them eating it – and they only take 10 minutes to make. We use oil to brown them instead of egg wash, and a spray oil works well if you have one. Why not try them with my Cinnamon Hot Chocolate for a really warming breakfast treat.
Once you have cooked them, you can also freeze them really easily if you have any left and then just pop in the oven on a low heat to defrost them.
Vegan Chocolate Croissants: Ingredients
One sheet jus rol puff pastry
1/2 serving no nuts nutella
Roll out the puff pastry sheet. Cut into quarters. Then cut each quarter diagonally.
Spread each triangle with No Nuts Nutella, leaving about ½ inch around the edges.
Roll the triangles up from the flat end. Brush with oil and bake at 200c for 15 mins.