Vegan Chocolate Almond Croissant
Indulge in the flaky perfection of these Vegan Chocolate Almond Croissants, a plant-based twist on the classic French pastry. Made from scratch, this recipe features layers of buttery vegan dough infused with almond milk and a touch of vanilla for added depth of flavor. Each croissant is generously filled with rich vegan dark chocolate and crunchy sliced almonds, creating a decadent contrast to the golden, crisp exterior. The dough is lovingly folded and chilled to achieve that signature flakiness, while a sprinkle of powdered sugar finishes these treats with a hint of sweetness. Perfect for breakfast, brunch, or an indulgent dessert, these croissants are a must-try for anyone seeking a dairy-free and egg-free alternative to this beloved pastry classic!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Active dry yeast
- 1 cup Almond milk
- 0.25 cup Sugar
- 1 teaspoon Salt
- 1.25 cups Vegan butter
- 1 cup Dark chocolate chips (vegan)
- 0.5 cup Almonds (sliced)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
In a bowl, warm up the almond milk until it's lukewarm. Add the sugar and active dry yeast. Stir, then let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and vanilla extract. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Chill 1 cup of vegan butter in the refrigerator. Once the dough has risen, roll it into a rectangle on a floured surface. Grate or shave the cold vegan butter and distribute it over two-thirds of the dough.
Fold the unbuttered third of the dough over the buttered part, then fold the other end over to create layers. Roll it out again into a rectangle and fold it into thirds once more. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C). Roll the dough out into a larger rectangle and cut it into triangles.
Sprinkle the bottom part of each triangle with vegan chocolate chips and sliced almonds, then roll them up from the widest part to the tip to form croissant shapes.
Place the croissants on a baking sheet lined with parchment paper. Brush them with a bit of almond milk.
Bake for 15-20 minutes or until golden brown, then let them cool on a wire rack.
Sprinkle with powdered sugar before serving.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 16.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 196 mg | 4% | |
*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.
