Vegan Almond Chocolate Pastry
Indulge in the decadent delight of Vegan Almond Chocolate Pastry, a showstopping treat that combines flaky puff pastry, rich dark chocolate, and creamy almond butter for a dessert that’s both elegant and plant-based. This recipe is perfect for impressing guests or treating yourself, featuring a luscious filling sweetened with maple syrup and infused with vanilla extract, all wrapped in golden, buttery pastry. A sprinkle of chopped almonds adds a delightful crunch, while a dusting of powdered sugar provides the perfect finishing touch. Ready in under an hour and beautifully simple to prepare, this vegan pastry is ideal for anyone craving a cruelty-free dessert that doesn’t sacrifice indulgence. Whether served warm or at room temperature, it’s sure to become a new favorite for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 150 grams Dark chocolate
- 120 grams Almond butter
- 2 tablespoons Almond milk
- 2 tablespoons Maple syrup
- 50 grams Chopped almonds
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper.
Thaw the frozen puff pastry sheets according to the package instructions. Once thawed, gently roll them out on a lightly floured surface to smooth out any creases.
In a small saucepan over low heat, melt the dark chocolate. Stir occasionally until it's completely smooth.
In a small bowl, combine the melted chocolate, almond butter, almond milk, maple syrup, and vanilla extract. Stir until smooth and evenly mixed.
Spread half of the chocolate-almond mixture over one puff pastry sheet, leaving a 1-inch border around the edges.
Sprinkle half of the chopped almonds over the chocolate mixture.
Carefully roll the puff pastry sheet into a tight log starting from the end opposite the clean edge. Seal the edge by pressing gently.
Repeat the process with the second puff pastry sheet and remaining chocolate-almond mixture and chopped almonds.
Place both pastry logs on the prepared baking tray. Using a sharp knife, cut diagonal slashes across the top of each log around 1-inch apart to allow steam to escape.
Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Once slightly cooled, sprinkle with powdered sugar before serving.
Serve warm or at room temperature and enjoy your vegan almond chocolate pastries!
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 128.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2381 mg | 51% | |
*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.
