Dairy-Free Almond Chocolate Pastry
Indulge in the irresistible charm of these Dairy-Free Almond Chocolate Pastries—perfect for those seeking a plant-based treat without sacrificing flavor or elegance. This flaky, homemade pastry begins with a buttery coconut oil crust that’s both dairy-free and delightfully crisp. The filling is a fusion of rich, dairy-free dark chocolate chips blended with almond meal, maple syrup, and fragrant almond and vanilla extracts, creating a decadently nutty and subtly sweet center. Topped with sliced almonds for a satisfying crunch, these pastries bake to golden perfection in just 20 minutes. Whether served warm for breakfast, as an afternoon snack, or as a dessert paired with a steaming cup of coffee, these almond chocolate pastries are guaranteed to please vegans and non-vegans alike. Quick to prepare and irresistibly delicious, they’re a must-try for anyone craving a dairy-free twist on a classic pastry.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 150 g coconut oil
- 60 ml cold water
- 1 tsp salt
- 100 g dark chocolate chips (dairy-free)
- 50 g almond meal
- 1 tsp almond extract
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 20 g sliced almonds
- 1 tbsp plant-based milk
Instructions
In a large bowl, combine all-purpose flour and salt. Mix well.
Add the coconut oil, solidified, into the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add cold water to the flour mixture, one tablespoon at a time, stirring with a fork until the dough begins to come together. Do not overmix.
Bring the dough together with your hands, form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough into a rectangle about 30cm x 25cm and 5mm thick.
In a small bowl, mix the dairy-free dark chocolate chips, almond meal, almond extract, maple syrup, and vanilla extract.
Spread the chocolate and almond mixture evenly over half of the dough rectangle, leaving a small border around the edges.
Fold the other half of the dough over the filling and press the edges gently to seal.
Cut the pastry into 8 equal-sized rectangles and arrange them on the prepared baking sheet.
Brush the tops of the pastries with plant-based milk and sprinkle with sliced almonds.
Bake in the preheated oven for 18-20 minutes or until golden brown and flaky.
Allow the pastries to cool for at least 10 minutes before serving. Enjoy your delightful dairy-free almond chocolate pastries!
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 70.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
