Paleo Chocolate Croissant
Indulge in the decadent delight of Paleo Chocolate Croissants, a grain-free spin on the classic French pastry that's perfect for anyone following a paleo lifestyle. Made from a wholesome blend of almond, tapioca, and coconut flours, these golden, flaky croissants are filled with rich, dark chocolate and sweetened naturally with a touch of raw honey. Crafted using grass-fed butter and solid coconut oil, the dough boasts a buttery texture while remaining completely gluten-free. Each croissant is rolled by hand, brushed with a luscious egg wash, and baked to perfection, creating crisp edges and a gooey chocolate center. With just 30 minutes of prep time, these elegant treats are ideal for breakfast, brunch, or a mid-day indulgence. Whether you're cooking for guests or treating yourself, these Paleo Chocolate Croissants are sure to impress!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cup grass-fed butter, cold
- 0.25 cup coconut oil, solid
- 2 tablespoons raw honey
- 3 tablespoons cold water
- 0.5 cup dark chocolate (70% cocoa or higher)
- 1 egg, beaten (for egg wash)
Instructions
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt.
Cut the cold butter and solid coconut oil into small cubes. Using a pastry cutter or fork, incorporate them into the flour mixture until the mixture resembles coarse crumbs.
Drizzle the raw honey over the flour mixture and add the cold water. Stir until the dough comes together. It should be slightly crumbly but hold together when pressed.
Turn the dough onto a large piece of parchment paper, gently shape into a rectangle, and cover with another sheet of parchment paper.
Using a rolling pin, roll out the dough between the parchment papers into a rectangle approximately 10 x 12 inches and about 1/4-inch thick.
Place the dough along with the parchment papers onto a baking sheet. Refrigerate for 30 minutes to allow the dough to firm up.
Preheat your oven to 350°F (175°C).
Remove the dough from the refrigerator and cut it into eight equal rectangles.
Break the dark chocolate into small pieces, then place a few pieces in the center of each rectangle.
Starting with a short edge, carefully roll each rectangle over the chocolate to form croissants.
Place the croissants, seam side down, onto a baking sheet lined with parchment paper.
Brush the tops of the croissants with the beaten egg to help them brown.
Bake in the preheated oven for about 18-20 minutes or until golden brown and firm to the touch.
Allow to cool slightly before serving. Enjoy your Paleo Chocolate Croissants warm.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.5 g | 397% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 72.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 585 mg | 45% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1158 mg | 25% | |
*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.
