Dairy-Free Chocolate Croissant
Indulge in the flaky, buttery perfection of Dairy-Free Chocolate Croissants, a plant-based twist on the classic French pastry. Made with layers of tender dough enveloping rich dairy-free dark chocolate, these croissants offer all the decadence of traditional versions without any animal-based ingredients. Perfect for those with dairy sensitivities or following a vegan lifestyle, this recipe highlights the use of almond milk and dairy-free butter to create a light, melt-in-your-mouth texture. The step-by-step folding and chilling process ensures beautifully laminated layers, while a final brush of dairy-free milk yields a golden, crisp exterior. Ideal for breakfast, brunch, or a luxurious treat, these croissants will impress with their bakery-quality taste and texture—right from your home kitchen. Whether paired with a hot coffee or enjoyed on their own, these dairy-free delights are irresistible!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Water
- 0.5 cup Unsweetened almond milk
- 1 cup Dairy-free butter
- 8 ounces Dairy-free dark chocolate
- 2 tablespoons Dairy-free milk (for brushing)
Instructions
In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until foamy.
In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture and almond milk, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap in plastic and refrigerate for 1 hour.
While the dough is chilling, prepare the butter block. Place dairy-free butter between two pieces of parchment paper. Roll it out into an 8x8-inch square and refrigerate until firm.
After the dough has chilled, roll it out on a floured surface into a 10x10-inch square. Place the butter block in the center of the dough square at a diagonal.
Fold the corners of the dough over the butter to enclose it like an envelope. Roll it out into a 10x20-inch rectangle.
Fold the dough into thirds, like a letter. Wrap it in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final chill, roll the dough out into a 10x24-inch rectangle. Cut it into 12 triangles.
Place a piece of dairy-free dark chocolate at the base of each triangle. Roll up from the base to the tip, forming a crescent shape.
Place the croissants on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise at room temperature for about 1-2 hours until doubled in size.
Preheat oven to 425°F (220°C). Brush the croissants with dairy-free milk.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Cool slightly before serving.
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.0 g | 355% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 379.3 g | 138% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 94.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 441 mg | 34% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 1539 mg | 33% | |
*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.
