Paleo Nuss Nougat Croissant
Indulge in the decadence of Paleo Nuss Nougat Croissants, a delightful twist on traditional pastries that's both grain-free and dairy-free! Crafted with almond flour and tapioca starch, these tender croissants boast a flaky texture that’s perfectly complemented by a rich, homemade hazelnut-cocoa filling sweetened with maple syrup. Solidified coconut oil gives the dough its buttery quality, while the filling’s chocolate-hazelnut flavors evoke timeless indulgence—all while adhering to paleo principles. Ideal for breakfast, dessert, or as a guilt-free treat, this recipe takes just 30 minutes to prepare and delivers 8 irresistible servings. Whether you’re on a paleo diet or simply seeking a healthier pastry option, these croissants are sure to be a show-stopping addition to your culinary repertoire. Perfect for SEO targeting, they’re a must-try for fans of paleo baking, refined-sugar-free sweets, and nutty-chocolate delights!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 0.5 cup Coconut oil (solidified)
- 0.25 cup Coconut milk
- 2 tablespoons Honey
- 1 large Egg
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Hazelnut butter
- 2 tablespoons Cocoa powder
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca starch, baking powder, and salt.
Cut the solidified coconut oil into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together coconut milk, honey, egg, and vanilla extract.
Gradually incorporate the wet mixture into the dry ingredients, stirring until a dough forms. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up slightly.
While the dough is chilling, make the nougat filling by mixing hazelnut butter, cocoa powder, and maple syrup in a small bowl until smooth. Set aside.
Lightly flour a clean surface with tapioca starch. Roll the dough into a circle about 1/4 inch thick.
Cut the dough into 8 triangular wedges, similar to slicing a pizza.
Place a spoonful of the nougat filling at the wide end of each triangle and roll towards the point, forming a crescent shape.
Place the rolled croissants onto the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for 18-20 minutes, or until golden brown and firm to the touch.
Allow the croissants to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.3 g | 370% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 84.7 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 649 mg | 50% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1049 mg | 22% | |
*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.
