Dairy-Free Chocolate Chip Croissant
Indulge in the irresistible flakiness of these Dairy-Free Chocolate Chip Croissants—an elegant treat that's completely free from dairy without compromising on flavor. Perfect for breakfast, brunch, or an any-time-of-day indulgence, these croissants feature layers of soft, buttery dough made with almond milk and solid coconut oil for a rich, dairy-free alternative. The addition of gooey, dairy-free chocolate chips tucked into each bite makes them utterly decadent. This recipe artfully balances classic French pastry techniques, like folding and laminating the dough to achieve light, airy layers, with simple, plant-based ingredients. Whether enjoyed fresh from the oven or paired with your favorite hot drink, these homemade croissants are the ultimate treat for vegan and lactose-intolerant dessert lovers alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Almond milk
- 0.5 cup Coconut oil (solid form)
- 1 cup Dairy-free chocolate chips
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the instant yeast to one side of the bowl.
Warm the almond milk until lukewarm, then add it to the dry ingredients. Mix everything together until you have a shaggy dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
While the dough is rising, prepare the coconut oil rectangle. Place the solid coconut oil between two sheets of parchment paper and roll it out to a 7x10 inch rectangle. Chill it in the refrigerator until firm but pliable.
Once the dough has risen, punch it down and roll it out on a floured surface into a 10x20 inch rectangle.
Place the chilled coconut oil rectangle on one half of the dough, leaving a border. Fold the other half of the dough over the coconut oil, sealing the edges well.
Roll the dough out again into a 10x20 inch rectangle. Fold the top third down and the bottom third up like a letter.
Turn the dough 90 degrees, and roll it out again to a 10x20 inch rectangle. Fold it into thirds again.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight.
Remove the dough from the fridge and roll it out to a 10x20 inch rectangle one more time.
Scatter the dairy-free chocolate chips over the dough, then fold it into thirds one last time.
Cut the dough into 8 equal triangles. Roll each triangle from the wide end to the tip to form croissant shapes.
Place the croissants on a baking sheet lined with parchment paper. Cover and let them rise for about 1 hour, until puffy.
Preheat your oven to 400°F (200°C).
In a small bowl, mix the water and vanilla extract to create a glaze. Brush this over the risen croissants.
Bake the croissants for around 18-20 minutes, until golden brown and flaky.
Allow them to cool slightly before serving. Enjoy your dairy-free chocolate chip croissants fresh from the oven!
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 391.2 g | 142% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 126.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 439 mg | 34% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1290 mg | 27% | |
*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.
