Dairy-Free Chocolate Almond Croissant
Indulge in the luxurious layers of this Dairy-Free Chocolate Almond Croissant, a plant-based twist on a classic treat. Made with creamy coconut milk, velvety coconut oil, and dairy-free chocolate chips, these flaky pastries are perfect for those seeking a lactose-free alternative without sacrificing flavor. The rich almond paste filling, complemented by a hint of vanilla, creates a decadent center, while a sprinkle of sliced almonds adds a delightful crunch. With a step-by-step folding and chilling technique that ensures a light, airy texture, this recipe delivers bakery-worthy croissants straight from your oven. Ideal for brunch, dessert, or an indulgent snack, these golden, chocolate-filled crescents are best enjoyed fresh with a cup of coffee or tea.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 packet Active dry yeast
- 120 ml Coconut milk
- 100 grams Coconut oil
- 50 grams Sugar
- 1 teaspoon Salt
- 100 grams Dairy-free chocolate chips
- 100 grams Almond paste
- 1 teaspoon Vanilla extract
- 30 ml Almond milk
- 30 grams Sliced almonds
Instructions
In a small saucepan, warm the coconut milk to about 110°F (43°C) and add the sugar and yeast. Let it sit for about 10 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Add the frothy yeast mixture and 50 grams of melted coconut oil to the bowl. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
While the dough is rising, prepare the filling by mixing the almond paste, dairy-free chocolate chips, and vanilla extract together in a small bowl until combined.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 20x12 inches (50x30 cm).
Spread the remaining 50 grams of melted coconut oil over the surface of the dough, fold it into thirds like a letter. Roll it again into a large rectangle.
Fold the dough again into thirds and chill it in the refrigerator for 30 minutes.
After chilling, roll the dough out one more time into a large rectangle and cut into 8 triangles.
Place a dollop of the chocolate almond filling on the wider part of each triangle and roll each one up, from the wide to narrow end, shaping into a croissant.
Place the croissants on a parchment-lined baking sheet, cover with a damp towel, and let rise for about 30 minutes in a warm place.
Preheat the oven to 375°F (190°C).
Brush the croissants lightly with almond milk and sprinkle sliced almonds on top.
Bake in the preheated oven for 20-25 minutes until golden brown.
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 118.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1240 mg | 26% | |
*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.
